Olive oil or regular non stick cooking spray
¾ cup bread crumbs
1 pound lump crab meat, shells removed
½ cup sliced green onions
½ cup red bell pepper, diced
¼ cup diced celery
2 tablespoons Dijon mustard
2 tablespoons lemon juice
¼ teaspoon salt
3 egg whites
Caper Remoulade:
¾ cup low fat mayonnaise no more than 2 grams fat per tablespoon
1 tablespoon capers rinsed and drained
2 cloves garlic, minced or pressed
¼ cup minced onion
dash Tabasco – optional
Combine bread crumbs with crab, onions, pepper and celery.
In a separate bowl combine mustard with lemon juice, salt and egg whites. Add egg white mixture to crab mixture and mix together gently until combined.
Spray a large nonstick or stick resistant skillet with cooking spray and preheat over – medium high. Divide crab meat into 8 equal portions and shape each portion into a 1 inch thick patty. Add crab cakes to skillet and cook for 2 minutes. Turn cakes over and reduce heat to medium. Cook 3 more minutes or until golden brown.
To prepare Remoulade combine all ingredients together in a small bowl and whisk until combined. Serve 2 tablespoons of Remoulade with each crab cake.
Yield 8 crab cakes with 2 tablespoons Remoulade each at approximately 140 calories and 3.2 grams total fat; 0.5 gram saturated fat; 52 milligrams cholesterol; 13 grams total carbohydrate; 0.8 gram dietary fiber; 15 grams protein; 710 milligrams sodium.
Compare with 275 calories and 20 grams total fat.
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