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Crab Cakes

:  July/August 1994

Your rating: None Average: 4 (16 votes)

Flecked with scallions and bell pepper, these healthy crab cakes are as flavorful as their higher-fat counterparts. We brown them first on the stovetop and then finish them in a hot oven—no need for frying.


READER'S COMMENT:
"I have the original magazine from 1994 with this wonderful recipe inside at home. My next door neighbour says these are the best crab cakes she has ever eaten and askes me to make them all the time. I agree they are delicious. I order...
Crab Cakes Recipe

Makes: 6 servings

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound fresh lump crabmeat, (2 cups), picked over and patted dry
  • 1 cup fresh whole-wheat breadcrumbs, (see Tip)
  • 1/4 cup low-fat mayonnaise
  • 1 large egg white, lightly beaten
  • 2 tablespoons lemon juice
  • 1 scallion, trimmed and finely chopped
  • 1/3 cup finely diced red or green bell pepper
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon Old Bay seasoning
  • 1/4 teaspoon freshly ground pepper
  • 1/4-1/2 teaspoon hot sauce
  • 1/2 cup fine dry breadcrumbs
  • 1 teaspoon canola oil
  • Lemon wedges, for garnish

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Preparation

  1. Preheat oven to 450°F.
  2. Stir crabmeat, fresh breadcrumbs, mayonnaise, egg white, lemon juice, scallion, bell pepper, parsley, Old Bay seasoning, pepper and hot sauce to taste in a large bowl.
  3. Place dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary.
  4. Brush oil evenly over the bottom of a heavy ovenproof skillet. Heat the pan over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the pan to the oven. (If you do not have an ovenproof skillet, transfer the patties to a baking sheet.) Bake until heated through, 10 to 12 minutes. Serve with lemon wedges.

Tips & Notes

  • Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Nutrition

Per serving: 149 calories; 3 g fat ( 0 g sat , 1 g mono ); 59 mg cholesterol; 13 g carbohydrates; 17 g protein; 1 g fiber; 536 mg sodium; 329 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Folate (20% dv), Selenium (49% dv), Zinc (20% dv).

Carbohydrate Servings: 1

Exchanges: 1 starch, 2 very lean meat, 1 fat


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Recipe Categories

Type of Dish
Appetizer
Main dish, fish/seafood
Preparation/ Technique
Saute
Bake
Healthy Frying
Meal/Course
Appetizers
Lunch
Dinner

Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Season
Spring
Summer
Fall
Winter
Holiday
Father's Day
Mother's Day
New Year's Eve
Super Bowl
Ease of Preparation
Easy
Total Time
45 minutes or less
Style/Theme
Entertaining, casual
Entertaining, formal
Kid-friendly
Makeover
Servings
6
Main Ingredient
Shellfish
Publication
July/August 1994
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