Seashore Crab Cakes with Creamy Chile Sauce

2
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
Crab cakes on a weight-loss plan? Absolutely! Baking brings out crab’s delicate taste without loading it down with lots of oil and fat.

Ingredients

canned crabmeat

1 pound(s), lump, or frozen and thawed

jalapeño pepper(s)

1 small, cored, seeded and minced (do not touch seeds with bare hands)

uncooked scallion(s)

1 medium, white and green parts, minced

whole wheat bread

1 slice(s), toasted and cut into very small pieces

Dijon mustard

1 tsp

egg(s)

1 large, beaten

egg white(s)

1 large

fat free mayonnaise

¼ cup(s)

table salt

¼ tsp

black pepper

¼ tsp

cooking spray

1 spray(s)

fat free mayonnaise

½ cup(s)

Dijon mustard

1 tsp

jalapeño pepper(s)

1 small, red or green, or Fresno chile, cored, seeded and minced (do not touch seeds with bare hands)

fresh lemon juice

1½ tsp

uncooked scallion(s)

1 Tbsp, minced, green part only

Instructions

  1. Preheat oven to 400°F. Drain crab well. Place in a bowl and break up any large chunks. Add jalapeno and next 8 ingredients. Mix well.
  2. Coat a baking sheet with nonstick cooking spray. Scoop up crab by 1/3-cupfuls and shape into 8 patties. Place on baking sheet allowing 1-inch between each crab cake. Bake until edges of crab cakes turn slightly golden, about 10 minutes.
  3. Meanwhile, prepare sauce by combining remaining ingredients in a bowl. Stir well.
  4. Remove crab from oven and serve with sauce. Yields 2 crab cakes and 2 tablespoons of sauce per serving.

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