Photo: Crab Cakes Recipe
Ingredients
- Nonstick cooking spray
- 1 egg, lightly beaten
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- Dash hot sauce
- 1/2 teaspoon crab boil seasoning (recommended: Old Bay)
- 1/2 cup finely chopped red bell pepper
- 1 scallion, including green top, finely chopped
- 1 pound lump crab, picked over for cartilage
- 3/4 cup dry bread crumbs
- 1/4 teaspoon salt
- Freshly ground black pepper
- Smarter Tartar Sauce, recipe follows
Directions
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
Smarter Tartar Sauce:
- 6 tablespoons nonfat plain yogurt
- 2 tablespoons mayonnaise
- 1 scallion, finely chopped
- 1/4 cup finely chopped sour pickles
- 1 tablespoon chopped capers
Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.
Yield: 3/4 cup
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 96 reviews
By lizzysap
on April 21, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is really great! Instead of coating the pan with cooking spray, I put a light coating of olive oil on the pan; I still thought I was going to have to pan fry them at the end to get a nice crisp coating but mine browned very nicely. I turned the oven up to broil for a few minutes just to ensure crisp-ness.
Even thought this recipe has very little fat, it is still super tasty and even my 4 and 7 year olds loved it!
Thanks Ellie!
By vodkagoddess
VA
on April 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
the only thing i did different was to pan fry instead of bake- i was afraid they wouldn't have that nice crusty exterior if i baked. off-the chain fabulicious!
By altaylor815_125...
Houston, 83
on February 10, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I loved the flavor. Mine did not come out right in the oven so I put them on the grill. Just wish there were some nutrition facts
Read all 96 reviews