The weather this weekend is going to be hot, humid and perfect for a quick but fabulous dinner! I have played with recipes for crab cakes and decided that you really need to get good crab not imitation to make the cakes. Imitation is so ground up, does not give a true flavor and you end up with something that resembles cat food. True lump crab just can’t be substituted when you want to make crab cakes. Another factor is your ratio of mayo to the mix. You want them to be moist but not falling apart. This recipe holds well together and is low in fat. I have baked the crab cakes, put them in muffin cups (turned out great) and I have put them on the grill. So basically I have tried making them every way possible and still kept them low fat! How you might be asking???? Well, when I baked or fried them, I sprayed with butter spray (no fat) and rolled them in panko. You do have to spray the pan if you bake them/fry them with the butter spray and you have to make sure you spray them when you turn them – but- still you are not adding more fat if you use the spray butter ( you can find it at D&W or other markets)
Here is the recipe!
1 egg substitute
1-3 Tlb fat free or low fat mayo
1/2 cup bread crumbs (using crackers will add lots of fat but bread crumbs are usually only 1.5grms per 1/4 cup)
8-10 oz of crab meat
1/2 tsp dry mustard
1/4-1/2 tsp of cayenne pepper (depending on your taste for hot)
1 tsp. garlic powder
1/2-1 tsp of old bay seasoning
1 green onion chopped fine (use the whole thing including greens)
Mix all ingredients together – form into patties, cover and put in frig for at least 1 hour. Place 1 cup of Panko in dish. Carefully take each crab cake and put in Panko, patting to get the Panko on cakes. If you have trouble, lightly spray cake with spray butter. If you are going to fry your crab cakes inside, spray your pan well and gently place cake into fry pan, if grilling, make sure you spray your rack or use tinfoil and spray that, if you bake still need to spray sheet/cup cake pan. Bake 350 for 20-30 min. (depends on size) and turn 1/2 way through. ENJOY!!!
Here is an Aioli sauce that you can serve with the crab cakes and yes, it’s low fat also.
1/2 cup no fat mayo ( check local market or D & W)
3 Tlb. lemon juice
1/2 tsp. lemon zest
1 garlic clove
1-2 Tlb. chopped cilantro
Mix together in mini food processor and put in frig for at least 1 hour before serving to make sure flavors blend.
Let me know how you like them!