There are several different recipes that I've tried for crab cakes. This one is simple and lower in fat. If you can make a hamburger, you can make a crab cake!1 lb. cooked crab meat, picked through for shells & cartilage (I just use my grocery store brand. It's cheaper and tastes just the same. As someone once told me, there IS no expensive part of the ocean!)
3/4 cup herbed seasoned stuffing (I use Pepperidge Farm's brand)
6 scallions, minced
1/4 cup low-fat milk (1 or 2%)
3 Tbs reduced-calorie mayonnaise
1 large egg
2 Tbs. minced parsley
1/2 tsp. salt
1/2 tsp. ground pepper
3 Tbs. all-purpose flour
reduced-calorie margarine (Iuse Promise) for frying
In a large bowl, combine all ingredients except flour and butter (as you would when making meatloaf), and gently mix together until well blended. Moisten hands to avoid sticking as you form your crab cakes. This recipe should make around 8 cakes. Place them on a plate, cover with plastic wrap, and refrigerate for 1 hour.
Place flour on wax paper and lightly coat each crab cake on both sides with flour. Melt margarine in a large skillet, and cook each crab cake until golden brown and crispy. It takes around 5 minutes for each side. I like to cook 2-3 cakes together in the skillet.
I served my crab cakes with freshly squeezed lemon, fresh corn on the cob from a local vendor, and a salad of mixed greens with tomato-basil feta and honey dijon dressing.
3/4 cup herbed seasoned stuffing (I use Pepperidge Farm's brand)
6 scallions, minced
1/4 cup low-fat milk (1 or 2%)
3 Tbs reduced-calorie mayonnaise
1 large egg
2 Tbs. minced parsley
1/2 tsp. salt
1/2 tsp. ground pepper
3 Tbs. all-purpose flour
reduced-calorie margarine (Iuse Promise) for frying
In a large bowl, combine all ingredients except flour and butter (as you would when making meatloaf), and gently mix together until well blended. Moisten hands to avoid sticking as you form your crab cakes. This recipe should make around 8 cakes. Place them on a plate, cover with plastic wrap, and refrigerate for 1 hour.
Place flour on wax paper and lightly coat each crab cake on both sides with flour. Melt margarine in a large skillet, and cook each crab cake until golden brown and crispy. It takes around 5 minutes for each side. I like to cook 2-3 cakes together in the skillet.
I served my crab cakes with freshly squeezed lemon, fresh corn on the cob from a local vendor, and a salad of mixed greens with tomato-basil feta and honey dijon dressing.
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Crab Cakes are my favorite....My following of your Cookin' is truly not in vain!!! For example: my *specialty* in the kitchen arena is OOODLES OF Noodles with cheese on top...Lol( Thanks for the recipes and step by step guide)
ReplyDeleteNo prob! Crab cakes are seriously easy. I swear, it's almost like making a hamburger. And remember...if you ever get stuck on something, you have my number! =)
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