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Crab cakes on greens

7
5
5
SmartPoints® value per serving
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
Here’s a delicious way to start a fancy company dinner.

Ingredients

Uncooked bell pepper(s)

1 item(s), medium, red, seeded and coarsely chopped

Uncooked scallion(s)

4 medium, coarsely chopped

Uncooked celery

1 rib(s), medium, coarsely chopped

Egg(s)

2 large egg(s)

Egg white(s)

2 large

Reduced calorie mayonnaise

2 Tbsp

Worcestershire sauce

1 Tbsp

Crushed red pepper flakes

½ tsp

French bread

6 oz, made into crumbs

Lump crabmeat

½ pound(s), cooked, picked over

Canola oil

2 tsp

Lettuce

4 cup(s), chopped, mesclun

Lemon(s)

1 medium, 4 lemon wedges

Instructions

  1. Pulse the bell pepper, scallions, celery, eggs, egg whites, mayonnaise, Worcestershire sauce, and crushed red pepper in a food processor until finely chopped. Transfer to a medium bowl.
  2. Stir in the bread crumbs and crabmeat. Cover and refrigerate until the bread absorbs the liquid, at least 10 minutes or overnight.
  3. Shape the mixture into 12 patties. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add 6 patties and cook until golden and heated through, 3–4 minutes on each side. Repeat with the remaining oil and patties.
  4. Serve the crab cakes on the mesclun, garnished with the lemon wedges.

Notes

Double the recipe and form into smallish cakes for bite-size hors d’oeuvres your guests will love.

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