Crab Cakes
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
This tasty, basic recipe works with many kinds of fresh fish. Just grind the fish in a food processor and then mix in the other ingredients.
Ingredients
Cooking spray
3 spray(s)
Salted butter
4 tsp, divided
Onion
1 medium, minced
Dried plain breadcrumbs
⅔ cup(s), panko-variety
Uncooked lump crabmeat
1 pound(s)
Egg
2 large egg(s), beaten
Sherry (dry or sweet)
1 Tbsp
Table salt
1 tsp
Dijon mustard
1 tsp
Reduced calorie mayonnaise
1½ Tbsp
Fresh parsley
¼ cup(s), fresh, minced (or a mix of parsley and dill)
Instructions
1
Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.
2
Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.
3
Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.
4
Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients.
5
Yields 1 crab cake per serving.
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