Low Fat Crab Cakes Adapted From Cooking Light Food

HEALTHY BAKED CRAB CAKES RECIPE

Steps:

• Heat oven to 400F.
• In a large bowl, whisk together eggs, 1 tbsp Dijon, juice from 1 lemon (about 3 tbsps), paprika, and 1/4 tsp black pepper.
• Form mixture into 8 patties and place on a baking sheet lined with parchment or a silicone baking mat. Lightly brush or spray the tops of each patty with olive oil.
• Bake for 15 minutes or until the tops are lightly golden. Remove from the oven and serve with sauce.
• To make the sauce, combine Greek yogurt, remaining tsp Dijon mustard, remaining lemon juice (about 1 tbsp), green onion, cayenne in a small bowl. Whisk together until smooth and add cracked black pepper to taste.

LOW FAT CRAB CAKES (ADAPTED FROM COOKING LIGHT)

Steps:

• If the first three ingredients aren't already minced, throw them in your food processor for a moment or mince them by hand.
• Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
• Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.

CRAB CAKES

Steps:

• Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
• Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
• In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
• Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
• Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
• Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
• Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
• Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.