Red Pepper Crab Cakes

(From cooking light magazine) Serving size: 2 crab cakes and about 1 1/2 TBSP mayo mixture Per servingCalories: 277 Fat: 10.3g; Saturated fat: 0.9g; Monounsaturated fat: 5.3g; Polyunsaturated fat: 2g Protein: 31g; Carbohydrate: 10.4g; Fiber: 1.4g; Cholesterol: 167mg; Iron: 1.5mg; Sodium: 600mg; Calcium: 125mg

Photo by Ally H.
Adapted from cookinglight.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from cookinglight.com

Ingredients

  • 1

    tablespoon olive oil, divided

  • 1

    cup finely chopped red bell pepper

  • 3

    tablespoons finely chopped celery

  • 1/4

    cup thinly sliced green onions

  • 1

    pound lump crabmeat, shell pieces removed

  • 2/3

    cup panko (Japanese breadcrumbs)

  • 2

    tablespoons chopped fresh dill, divided

  • 1/4

    teaspoon ground red pepper

  • 1

    large egg

  • 1

    large egg white

  • 1/4

    cup canola mayonnaise

  • 1

    teaspoon grated lemon rind

  • 2

    tablespoons fresh lemon juice

Directions

Preparation 1. Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated. 2. Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture. Bruce Weinstein and Mark Scarbrough, Cooking Light DECEMBER 2013

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