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Food, Ingredient, Plate, Tableware, Dish, Dishware, Crab cake, Cuisine, Citrus, Serveware,

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Mitch Mandel
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  • SAUCE:
  • 2 roasted red peppers
  • 1/2 c. fat-free mayonnaise
  • black pepper
  • CRAB CAKES:
  • 1 tsp. olive oil
  • 1/2 small onion, finely chopped
  • 1 rib celery, finely chopped
  • 1 egg white
  • 2 tbsp. chopped italian parsley
  • 2 tbsp. fat-free mayonnaise
  • 1 tbsp. lemon juice
  • 1 1/2 tsp. crab boil seasoning
  • 1/2 tsp. dry mustard
  • 1/4 tsp. paprika
  • 1 lb. lump crabmeat
  • 1 c. fresh bread crumbs

Directions

    1. Step 1To make the sauce:
    2. Step 2Puree the roasted peppers in a food processor or blender. Add the mayonnaise and black pepper and process briefly to combine.
    3. Step 3To make the crab cakes:
    4. Step 4Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Place in a large bowl. Stir in the egg white, parsley, mayonnaise, lemon juice, crab boil seasoning, mustard, and paprika. Stir in the crabmeat and mix thoroughly. Form into 8 patties. Roll in the bread crumbs to coat completely.
    5. Step 5Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the crab cakes and cook for 2 minutes; cover and cook for 1 minute longer, or until browned on the bottom. Coat the tops with cooking spray and turn over. Cook for 2 minutes, uncovered, or until golden brown. Serve with the sauce.
The sauce can be made a day in advance and stored, covered, in the refrigerator.

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