- 6
Ingredients
- Sauce:
- 1 red bell pepper
- 1/3 cup reduced-fat mayonnaise
- 1 garlic clove
- Dash of hot pepper sauce
- Crab cakes:
- 1/3 cup reduced-fat mayonnaise
- 1/4 cup minced red onion
- 1/4 cup minced red bell pepper
- 2 tablespoons minced celery
- 1 1/2 teaspoons fresh lemon juice
- 1 egg white, lightly beaten
- 1 pound lump crabmeat, shells removed
- 1 1/4 cups panko breadcrumbs, divided
- 2 tablespoons butter, divided
- 10 cups trimmed watercress
- 6 lemon wedges
Preparation
Step 1
Preheat broiler.
Prepare mayo: Cut bell pepper in half lengthwise, discard seeds and membranes. Place pepper halves, skin side up, on a foil-lined baking sheet, flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes and peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth, transfer to bowl and chill.
To prepare crab cakes, combine 1/3 cup mayonnaise and the next 6 ingredients (up to crab) and 1/4 cup panko in a large bowl, stir well until combined. Form into 6 patties, dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan, cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat the procedure with remaining butter and patties. Serve crab cake with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.
Per serving (1 cake and 1 1/2 tablespoon sauce): 234 calories, 8.8g fat, 3.5g sat fat, 22g protein, 15.2g carbs, 1.4g fiber