Thursday, August 27, 2015
Crab Cakes made lighter
Often high in fat and calories, this recipe from Hungry Girl keeps the flavor but eliminates the guilt.
1/2 cup panko breadcrumbs
1 1/2 tsp. finely chopped parsley
Dash each salt and black pepper
8 oz. (about 1 cup) canned lump crab meat, drained
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1 tsp. chopped garlic
2 tbsp. reduced-fat cream cheese
3 tbsp. egg whites or fat-free liquid egg substitute
1 tbsp. light mayonnaise
1 1/2 tsp. Hellmann's/Best Foods Dijonnaise (or another creamy mild Dijon mustard)
1/2 tsp. lemon juice
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
Optional: additional Dijonnaise (for dipping), lemon wedges (for squirting)
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a medium-large bowl, combine breadcrumbs, parsley, salt, and pepper. Mix well. Add crabmeat, onion, celery, and garlic. Mix until uniform.
In a medium bowl, stir cream cheese until smooth. Add egg whites/substitute, mayo, Dijonnaise, lemon juice, and butter. Whisk until smooth and uniform.
Using a rubber spatula, fold cream cheese mixture into crab meat mixture.
Evenly form mixture into 4 balls, and place on the baking sheet, evenly spaced. Flatten each one into a patty about 1-inch thick.
Bake for 8 minutes.
Carefully flip patties. Bake until firm, lightly browned, and cooked through, about 8 more minutes.
MAKES 4 SERVINGS
Serving Size: 1 large crab cake (1/4th of recipe)