- 25 mins
- 30 mins
0/5
(0 Votes)
Ingredients
- For the Sauce:
- 1/4 cup ricevinegar
- 2 tbsp. creamy peanut butter
- 1 garlic clove,minced
- 1 tsp brownsugar
- 1 tsp olive oil
- 1 tsp ground mustard
- For the crab cakes:
- 1 cub Greek yogurt
- 2/3 crushed saltines
- 1/4 cup chopped celery
- 1/4 cup minced fresh parsley
- 2 tbsp. finely chopped onion
- 1 egg white, slightly beaten
- 2 tbsps horseradish
- 1/2 tsp paprika
- 1/4 tsp salt
- 1 lb lump crabmeat, drained
- 1 tbsp.olive oil
Preparation
Step 1
Whisk first seven ingredients until blended and refrigerate.
In large bowl, mix first 11 crab cake ingredients until blended. Shape into twelve 1/2 inch thick patties and refrigerate covered 30 minutes.
In large skilled, heat 1 tbsp. oil over medium high heat. Add crab cakes in batches and cook 2-3 minutes each side or until golden brown. Serve with sauce.
Calories: 114
Fat: 6g
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