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Lowcountry crab cakes

Lowcountry crab cakes

0
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Blue crabs are abundant among the Lowcountry’s saltwater rivers and marshes. If you can, use fresh sweet crab sold in plastic containers (not canned) for the best flavor. The best crab cakes are made with lots of crab and just enough egg and breadcrumbs to hold it together. These will not disappoint! Serve as an appetizer with a dollop of Yogurt Rémoulade (search for the recipe in the WW app).

Ingredients

Cooking spray

2 spray(s)

Egg

1 large egg(s)

Egg yolk

1 medium

Fresh lemon juice

1 Tbsp

Garlic clove

1 clove(s), grated

Dry mustard

2 tsp

Paprika

½ tsp

Kosher salt

½ tsp

Black pepper

¼ tsp, coarsely ground

Cayenne pepper

⅛ tsp

Bell pepper

¼ cup(s), red, finely chopped

Scallions

¼ cup(s), chopped, finely chopped

Fresh parsley

2 Tbsp, chopped

Chives

1 Tbsp, chopped

Uncooked lump crabmeat

1 pound(s), picked over for shells and cartilage

Fresh breadcrumbs

3 Tbsp

Instructions

  1. In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
  2. Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
  3. Serving size: 1 patty

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