Southern Crab Cakes
Recipe
- 1 pound lump crabmeat
- ¼ cup liquid egg substitute or 1 egg, lightly beaten
- ¼ cup reduced-calorie mayonnaise
- ⅛ teaspoon dry mustard
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon Tabasco sauce
- ½ teaspoon white pepper
- 3 tablespoons fresh parsley, minced
- 3 tablespoons low-sodium cracker crumbs
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- lemon wedges, for serving
Remove any shell or cartilage from crabmeat and drain any excess liquid. In a deep bowl, combine egg, mayonnaise, mustard, cayenne, Tabasco and pepper. Whisk until mixture is smooth. Add crabmeat, parsley and cracker crumbs and toss ingredients gently. Shape into 6 crab cakes and place on baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes.
In a nonstick skillet, heat oil and butter to medium-high. Fry crab cakes until golden brown, about 4 minutes. Turn and cook 4 minutes or until done. Remove from skillet and serve with lemon wedges.
Contributed by Joyce Taylor Adapted From: No-Salt Seafood: All the Flavor Without the Salt
DID YOU KNOW?
According to the USDA, 1 cup (not packed) cooked blue crab, Callinectes sapidus, has only 112 calories!
Erika Young, Coastal and Marine Education Specialist
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