Crab Cake Appetizers
It’s okay to be crabby, especially when you’re talking about these appetizers that take the cake. It’s a healthy starter with a whole lot less fat and calories. Take a crack at it.
Ingredients
- 16 ounce(s) backfin lump crabmeat, picked over for cartilage and shell
- 1 1/4 cup(s) fine fresh breadcrumbs (from 3 slices white bread)
- 1 large egg, lightly beaten
- 2 tablespoon(s) snipped fresh chives
- 2 tablespoon(s) Hellmans low fat mayonnaise
- 3 teaspoon(s) Dijon mustard
- 333/1000 ounce(s) Old Bay seasoning
- 1 teaspoon(s) lemon zest
- 3 tablespoon(s) canola oil
Instructions
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Heat oven to 400 degrees F.
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Line a baking sheet with parchment paper.
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Combine crabmeat and breadcrumbs in a medium bowl.
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In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.
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Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.
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Heat oil in a large skillet over medium heat.
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Working in batches, cook cakes 1 minute per side, or until lightly browned.
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Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet.
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Bake crab cakes 10 minutes, or until golden brown.
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Top each with a small dollop of Wasabi Mayonnaise if desired.
Nutrition
Calories: 1593.24kcalCarbohydrates: 105.56gProtein: 132.99gFat: 61.08gSaturated Fat: 5.12gCholesterol: 648.97mgSodium: 5282.92mgFiber: 5.37gSugar: 17.05g
Tried this recipe?Let us know how it was!