Skip fillers and fryers and choose fresh home-made crab cakes for your next summer soiree. This iconic seafood dish uses healthy tricks for a lighter fare with bolder flavor.
- 1 Tbsp. olive oil
- ⅓ cup red onion, finely chopped
- ⅓ cup celery, finely chopped
- ⅓ cup red bell pepper, finely diced
- ¼ cup parsley, chopped
- 1 Tbsp. capers
- ¼ tsp. Tabasco sauce (4 drops)
- ½ tsp. Worcestershire sauce
- 1 ½ tsp. Old Bay seasoning
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 1 lb. lump crab meat
- ½ cup whole grain panko crumbs (Japanese bread crumbs)
- ¼ cup lite mayonnaise
- 1 tsp. Dijon mustard
- 1 egg or 2 egg whites
- In large sauté pan, heat 1 Tbsp. olive oil. Sauté red onion, celery, red pepper, parsley, capers, Tabasco, Worcestershire, Old Bay, salt, and pepper. Cook until vegetables are soft, 5-7 minutes. Set aside to cool for 10 minutes.
- Flake the crab into a large bowl with fork, do not mash. Add panko, mayonnaise, mustard, egg substitute and toss lightly. Add vegetables and mix well. Cover and chill for 10 minutes.
- Shape into 1-2 oz. patties.
- In large sauté pan, heat 1 Tbsp. olive oil over medium-high heat. Sauté patties until golden, about 3-4 minutes on each side. Keep warm in a 250° F oven until ready to serve.
- To serve: place baby greens on platter, arrange crab cakes and drizzle with sauce.
If fresh lump crab meat is not available, use a 1lb. can of pasteurized lump crab found in the fresh fish section of your market or at large wholesale warehouse stores. Frozen crab meat is too wet and mushy to produce a really good crab cake.