In this healthy crab cake recipe, the subtle sweetness of crab and peas is complemented with a pop of ginger and sesame oil in the aioli. Crab is available in a range of grades. For a sweeter flavor and more toothsome bite in this appetizer, choose lump or jumbo. Most crabs from the U.S. and Canada are considered good choices for the environment. Source: EatingWell Magazine, November/December 2017

Katie Webster
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Ingredients

Directions

  • Coarsely chop peas and transfer to a large bowl. Add crab and scallions and toss to combine. Stir in panko. Whisk egg, 2 tablespoons sour cream, 1/2 teaspoon ginger and salt in a small bowl. Pour over the crab mixture and stir to combine. Form into 18 cakes, about 1 generous tablespoon each.

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  • Whisk the remaining 1/4 cup sour cream and 1/2 teaspoon ginger with mayonnaise, sesame oil, rice vinegar and cayenne in a bowl until well combined.

  • Heat 2 tablespoons avocado oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add half the crab cakes. Cook until browned, 2 to 3 minutes per side. Transfer to a serving platter. Repeat with the remaining 2 tablespoons oil and remaining crab cakes.

  • Serve the crab cakes with the aioli and garnish with scallions, if desired.

Tips

To make ahead: Prepare through Step 2; refrigerate crab mixture and aioli separately for up to 1 day.

Nutrition Facts

84 calories; 6.2 g total fat; 28 mg cholesterol; 144 mg sodium. 3.4 g carbohydrates; 3.8 g protein; Full Nutrition