Crab Cake Recipe No Mayonnaise

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CRAB CAKES



Crab Cakes image

Provided by Ellie Krieger

Categories     appetizer

Time 40m

Yield 4 servings (8 crab cakes, serving size is 2 crab cakes)

Number Of Ingredients 19

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
Dash hot sauce
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, meat picked over
3/4 cup dry bread crumbs
1/4 teaspoon salt
Pinch black pepper
Smarter Tartar Sauce, recipe follows
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers

Steps:

  • Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  • In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, crab boil seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
  • Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  • Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
  • Serve crab cakes with tartar sauce alongside.
  • Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator until some of the liquid from the yogurt is released, about 30 minutes. Scoop thickened yogurt into a small bowl, add the rest of the ingredients and stir to combine.

CRISP CRAB CAKES



Crisp Crab Cakes image

Provided by Ellie Krieger

Categories     appetizer

Time 1h

Yield 8 crab cakes

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 220, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 155 milligrams, Sodium 630 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 26 grams

EASY CRAB CAKES



Easy Crab Cakes image

These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.

Provided by Renne Thomas

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 30m

Yield 6

Number Of Ingredients 10

1 ¾ pounds cooked crabmeat
2 large eggs
1 ½ tablespoons mayonnaise
1 tablespoon diced red bell pepper
1 tablespoon diced green bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon baking powder
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning (such as Old Bay®)
1 serving cooking spray

Steps:

  • Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
  • Spray a large skillet with cooking spray and heat over medium-high heat.
  • Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.

Nutrition Facts : Calories 198.4 calories, Carbohydrate 2.6 g, Cholesterol 163.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 31.8 g, SaturatedFat 1.2 g, Sodium 887.8 mg, Sugar 0.4 g

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