Dear Readers,
Crab cakes are one of my favorite dishes, however I usually never order them out because they are loaded with fat. Many of us have to watch the fat content in our diets due to nutrition/health needs or if you are looking to manage your weight. I knew I had to come up with a crab cake recipe that could fit into my meal plan. I had them tonight and they taste great and the texture is perfect. Crunchy on the outside and tender in the inside. You will really like my recipe for crab cakes without the guilt.
**This recipe does not contain mayo, butter, and there is no frying involved**
Servings: 7 medium sized cakes
Ingredients:
8 oz lump crab meat
1 egg
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp fresh lemon juice
1/2 tsp Old Bay spice
1 tsp olive oil
1/4 cup red bell pepper ( very small dice)
1/4 cup celery (very small dice)
1/4 cup onion (very small dice)
1/4 cup flat leaf parsley (chopped)
1/2 cup + 2 tbsp panko crumbs
Directions:
1- Preheat the oven to 400 degrees
2- In a pan add the olive oil on medium low heat. Add the pepper, celery, and onion and cook for 5 minutes. Cool this mixture.
3- In a bowl add the egg, mustard, Worcestershire sauce, lemon juice, and old bay spice. Mix well and then add the cooled vegetable mixture and parsley. Mix until all the ingredients are well blended. Fold in the crab meat and panko crumbs (1/2 cup). Add a pinch of salt and pepper.
4- With an ice cream scoop, form the mixture into balls. Then tap the top to flat the balls out. With the remaining panko crumbs, sprinkle the tops with them. Place in the oven for 20 minutes.
5- If you want the tops to be a little bit more golden after the cooking time has elapsed. Place the crab cakes under the broiler for 2 minutes.
6- Serve with fresh lemons.
No comments:
Post a Comment