Thai Crab Cakes With Mango Relish

Cooking spray, Oriental or Olive Oil
1 pound lump crab meat, drained and shell pieces removed if any
2 cups fat free garlic or herb croutons, processed into fine bread crumbs
¼ cup minced onion
¼ cup minced green onion
¼ cup low fat mayonnaise (1 to 2 grams fat per tablespoon)
2 tablespoons fresh cilantro, chopped
1 teaspoons grated lemon rind
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
1-tablespoon fish sauce
2 egg whites, lightly beaten

Mango Relish
1 large mango, peeled and chopped into small pieces
½ cup finely chopped red bell pepper
¼ cup finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons brown sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper

1. In a medium size non-metallic bowl, mix crabmeat together well with bread crumbs and all remaining ingredients. Cover and refrigerate 1 hour or longer.

2. Divide crab mixture into 8 equal portions shaping each into a ½ -inch thick patty.

3. Spray large non-stick or stick resistant skillet and heat over medium. Add 4 cakes at a time and cook 4 minutes. Carefully, turn cakes over and cook 3 to 4 minutes or until cakes are golden on each side. Repeat procedure with remaining cakes. Serve crab cakes hot with Mango Relish. Keep cooked cakes warm in a 200 oven while the rest are cooking.

4. To prepare Mango Relish; combine mango with remaining ingredients in a medium bowl.

Yield 8 servings with Mango Relish each at approximately 165 calories; 1.6 grams total fat; 0.3 gram saturated fat; 45 milligrams cholesterol; 23.3 grams carbohydrate; 2.1 grams fiber; 14.2 grams protein; 496 milligrams sodium.


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