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Related recipes: Appetizers, Crab, Eggs, Fall, Herbs, Holiday and Festive, Low-Carb, Low-Sugar, Seafood, Winter
A touch of curry powder adds a spicy flavor to these yummy morsels. Serve two or three as a main dish, or one as an elegant appetizer.
Servings: 4
Yield: 8 Cakes
2 Tbs (30mL) olive oil, divided
3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbs (15mL) lemon juice, freshly squeezed
2 medium egg whites
2 Tbs (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided
1 tsp (5g) mustard
1/2 tsp (1g) curry powder
1 Tbs (3g) parsley, finely chopped
1/4 tsp (2g) salt
1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbs (15mL) olive oil
Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2 minutes until soft.
Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper.Cover and chill for 1–3 hours.
When ready to cook, remove from refrigerator. Using a spoon and your hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.
