Description[]
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.
- Contributed by Healthy Recipes for Diabetic Friends Y-Group
- From: The South Beach Diet Cookbook Phase 2
- Makes 4 Servings
Ingredients[]
Creamy pepper sauce[]
- 2 whole jarred roasted red peppers, drained
- ½ cup mayonnaise
- ground black pepper
Crab cakes[]
- 1 tsp extra virgin olive oil
- ½ 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
- 1½ tsp crab boil seasoning, such as old bay
- 2 tsp Worcestershire sauce
- ½ tsp mustard powder
- ¼ tsp celery seeds, crushed
- ½ tsp ground paprika
- 1 lb lump crabmeat, flaked and drained
- ½ teaspoon hot pepper sauce
- 1 cup fresh whole wheat bread crumbs
- sprig Italian parsley, for garnish
Directions[]
Creamy pepper sauce[]
- 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.
Crab cakes[]
- 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.
- 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.
- Form into 8 patties.
- Place the bread crumbs in a shallow bowl. Roll the patties in the bread crumbs to coat completely.
- 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.
Nutritional information[]
Per Serving: 470 Calories | 34g Fat | 5g Saturated Fat | 24g Protein | 17g Carbs | 2g Dietary Fiber | 115mg Cholesterol | 800mg Sodium