Zesty Crab Cakes with Creamy Pepper Sauce

Zesty Crab Cakes W Creamy Pepper Sauce - 17g Carbs, 2g Fiber

From: The South Beach Diet Cookbook Phase 2 Though you can use canned crabmeat if it's in your cupboard, fresh lump crabmeat is far superior in these crab cakes. Drizzled with a creamy roasted pepper sauce, this is one recipe you'll make again and again.

Creamy Pepper Sauce 2 whole jarred roasted red peppers, drained 1/2 cup mayonnaise Ground black pepper

Crab Cakes 1 tsp extra virgin olive oil 1/2 onion, finely chopped 1 rib celery, finely chopped 1 egg white 2 Tbsp ground walnuts 2 Tbsp chopped Italian parsley 2 Tbsp mayonnaise 2 Tbsp lemon juice 1 1/2 tsp crab boil seasoning, such as Old Bay 2 tsp Worcestershire sauce 1/2 tsp mustard powder 1/4 tsp celery seeds, crushed 1/2 tsp ground paprika 1 lb lump crabmeat, flaked and drained 1/2 teaspoon hot-pepper sauce 1 cup fresh whole wheat bread crumbs Sprig Italian parsley, for garnish

To make the sauce: 1. Puree the roasted peppers in a food processor or blender. Add the mayonnaise and black pepper as desired and process briefly to combine. Transfer to a small bowl.

To make the crab cakes: 1. Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Remove to a large bowl.

2. Stir in the egg white, walnuts, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard powder, celery seeds, and paprika. Blend with a fork. Stir in the crabmeat and hot-pepper sauce. Mix thoroughly.

3. Form into 8 patties. Place the bread crumbs in a shallow bowl. Roll the patties in the bread crumbs to coat completely.

4. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Working in batches if necessary, add the crab cakes and cook for 2 minutes. Cover and cook for 1 minute longer, or until browned on the bottom. Coat the tops with cooking spray and turn over. Cook for 2 minutes longer, uncovered, or until golden brown. Serve with the sauce dolloped in dots on the plate. Garnish with the parsley.

Makes 4 Servings

Per Serving: 470 Calories, 34g Fat, 5g Saturated Fat, 24g Protein, 17g Carbs, 2g Dietary Fiber, 115mg Cholesterol, 800mg Sodium

Contributed by

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