CRISP CRAB CAKES RECIPE | ELLIE KRIEGER | FOOD NETWORK
|1 tablespoon plus 2 teaspoons extra-virgin olive oil|
|2 scallions, thinly sliced|
|1/2 cup finely chopped red bell pepper|
|1 cup panko (Japanese breadcrumbs)|
|1 large egg, lightly beaten|
|2 tablespoons nonfat milk|
|1 teaspoon Worcestershire sauce|
|2 teaspoons dijon mustard|
|1 tablespoon fresh lemon juice, plus lemon wedges for serving|
|1/2 teaspoon Old Bay Seasoning|
|Dash of hot sauce|
|1 pound lump crab or crab claw meat, picked over|
|Kosher salt and freshly ground pepper|
|Olive-oil cooking spray|
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly. Mix 1/2 cup panko, the egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay and hot sauce; fold in the crabmeat, panko mixture, scallionbell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes. Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.
Calories 220, FatContent 9 grams, SaturatedFatContent 2 grams, CholesterolContent 155 milligrams, SodiumContent 630 milligrams, CarbohydrateContent 8 grams, FiberContent 1 grams, ProteinContent 26 grams
BEST BAKED CRAB CAKES (MINIMAL FILLER!) | HEALTHY DELICIOUS
Provided by: Lauren Keating
Categories: Healthy Weeknight Dinner Recipes
Total time: 60 minutes
Prep time: 15 minutes
Cook time: 15 minutes
|2 Tablespoons Dijon mustard|
|2 teaspoons Worcestershire sauce|
|1 teaspoon Old Bay seasoning|
|1 pound lump crab meat|
|9 Ritz crackers (crushed)|
- Preheat your oven to 450°F.
- In a large mixing bowl, whisk together the eggs, mustard, Worchestershire, Old Bay, and paprika until smooth. Stir in the cracker crumbs until fully incorporated, then fold in the fold in the crab meat.
- Refrigerate the crab mixture for 30 minutes to help it firm up.
- Spray a baking sheet with nonstick spray. Using a ½ cup measuring cup, divide the crab mixture into 6 equal portions. Use damp hands to press each portion gently into a loose patty.
- Bake for 15-18 minutes, or until the tops of the crab cakes are golden brown and slightly crisp
ServingSize 1 g, Calories 113 kcal, CarbohydrateContent 4 g, ProteinContent 16 g, FatContent 3 g, SaturatedFatContent 1 g, CholesterolContent 86 mg, SugarContent 1 g, TransFatContent 1 g, SodiumContent 769 mg, FiberContent 1 g, UnsaturatedFatContent 2 g