Wednesday, January 14, 2009

Low Carb, Low Fat Crab Cakes!

Last night was my mom's birthday, and my dad made her these low fat crab cakes. They were phenominal!!! I would suggest you try them, even if you aren't on a diet!

1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon light mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay can also use Creole Seasoning)

1/2 cup bread crumbs (from sliced bread - whole wheat works best)
2 tablespoons canola oil


In a large bowl, mix all ingredients, except oil until blended. Heat oil in a large skillet over medium-high heat.

With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be loose, but once the egg in the mix starts to cook they will hold together fine.)

Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute.

Cook in batches as necessary. Serve hot with mustard sauce.


Mustard Sauce:

1/4 cup light mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.


We Are Not Martha said...

Wow, I'm so impressed by how pretty these look! I love crab cakes and your recipe makes them just a bit healthier :)


Tracy said...

I thought these were simple to make and delicious!

Carolyn said...

Yum! Thanks for sharing.

Anonymous said...

These look good but since I don't have access to it in OZ what's in Maryland style crab seasoning?