Seashore crab cakes with creamy chile sauce
3
Points®
Total time: 35 min • Prep: 25 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This easy recipe will have you serving crab cakes once a week. Ready in only 30 minutes, it makes a great weeknight meal or special weekend dinner. Canned crab makes the ingredients for this dish something you can have on-hand. Baking the cakes brings out crab’s delicate taste without loading it down with lots of oil and fat. The breadcrumbs in the cakes absorb the delicious flavors and also add a touch of crunch once baked. Serve your crab cakes over mixed greens for a wonderful lunch option or complete your dinner plate with seared green beans and some wilted spinach. Turn this dish into a fabulous party appetizer by forming 1-bite-sized cake with a dollop of the sauce.
Ingredients
Canned crabmeat
1 pound(s), lump, or frozen and thawed
Jalapeño pepper
1 small, cored, seeded and minced (do not touch seeds with bare hands)
Scallions
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
1 large egg(s), beaten
Egg whites
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
1 small, red or green, or Fresno chile, cored, seeded and minced (do not touch seeds with bare hands)
Fresh lemon juice
1½ tsp
Scallions
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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