Crab Cakes
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
pound |
crab meat -- real not canned |
|
1 |
whole |
egg |
|
1 |
cup |
panko |
|
1 1/2 |
teaspoons |
Dijon mustard |
|
1 |
teaspoon |
low sodium Worcestershire sauce |
|
2 |
tablespoons |
low fat mayonnaise |
|
2 |
tablespoons |
green onions -- minced fine |
|
1 |
teaspoon |
Old Bay seasoning - homemade -- see recipe |
|
4 |
tablespoons |
unsalted butter |
| In a bowl beat egg, mustard, Worcestershire, mayonnaise, and Old Bay together until smooth. Add green onions, panko, and crab meat. Gently fold together. Shape into 8 patties. Cover with plastic wrap and let set in the refrigerator for 1 hour. Heat oven to 200°F. Heat 2 tablespoon butter in large skillet. Cook 4 patties for 4 minutes per side or until golden. Put on a platter and put in oven to keep warm. Heat the remaining butter and cook the remaining crab cakes. Serving Ideas: Goes great with Garlic-Aioli see recipe. Notes: Pick through the crab meat carefully to get rid of any shells.. Makes 4 servings. |
| Per Serving: 312 Calories; 17g Fat (49.2% calories from fat); 27g Protein; 12g Carbohydrate; 1g Dietary Fiber; 188mg Cholesterol; 504mg Sodium. Exchanges: 1/2 Grain (Starch); 3 1/2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates. |