Crab Cakes

By japaulson

Crab cakes are equal parts yummy and elegant. The key to making sure that these fragile crab cakes don’t fall apart during the cooking process is to refrigerate the uncooked patties for a few hours before pan-frying them.

For Kids: This dish is very mild, and kids will enjoy these cakes burger-style, tucked in between buns with a touch of mayonnaise and ketchup.

For Adults: Serve the crab cakes over a bed of seasonal greens and top them with a red pepper mayonnaise: Diced red pepper, a touch of garlic, cayenne pepper, and mayonnaise mixed well.

Ingredients

• 3 (1-ounce) slices white bread
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh dill
• 2 tablespoons reduced-fat mayonnaise
• 1/4 teaspoon black pepper
• 2 large egg whites
• 1 pound lump crabmeat, shell pieces removed
• 1 tablespoon canola oil, divided
• Cooking spray

Details

Servings 6

Preparation

Step 1

Preheat oven to 400°.

Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.

Nutritional Information
Calories:140 (28% from fat)
Fat:4.3g (sat 0.6g,mono 1.8g,poly 1.6g)
Protein:16g
Carbohydrate:8.4g
Fiber:0.5g
Cholesterol:59mg
Iron:1.1mg
Sodium:382mg
Calcium:94mg