The Deen Bros. Lighter Crab Cakes

By ldelmas

Ingredients

• Ingredients:
• The Deen Bros. Lighter Crab Cakes
• 351 Fewer Calories
• 31 g Less Fat
• Crab Cakes:
• 1 pound jumbo lump crabmeat, picked over
• 3 tablespoons diced pimientos, drained
• 3 scallions, finely chopped
• 1/2 cup plus 2 tablespoons Italian-style whole-wheat bread crumbs
• 1/4 cup light mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 egg white
• 1/2 teaspoon Paula Deen House Seasoning
• 1/4 teaspoon hot sauce
• 2 teaspoons canola oil
• Lemon-Dill Sauce:
• 1/4 cup light mayonnaise
• 2 tablespoons sweet pickle relish
• 1 tablespoon chopped fresh dill
• 1 tablespoon grated lemon zest
• 2 teaspoons lemon juice
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced

Preparation

Step 1

To make the crab cakes, combine the crabmeat, pimientos, scallions, 1/4 cup bread crumbs, mayonnaise, mustard, lemon juice, egg white, seasoning, and hot sauce in a large bowl until blended. Form into 8 equal patties.

Place the remaining bread crumbs on a sheet of waxed paper. Dredge the patties in the crumbs; transfer to a plate; refrigerate, covered, 20 minutes.

Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until crisp and golden, 3 – 4 minutes. Turn and cook 2 to 3 minutes longer.

Meanwhile, to prepare the Lemon-Dill Sauce, whisk together the mayonnaise, relish, dill, lemon zest, lemon juice, mustard, and garlic in a small bowl until blended. Serve with the crab cakes.

Servings: 4
Prep Time: 20 min
Cook Time: 6 minutes
Difficulty: easy