Crabcakeslightenedup Recipes

CRAB CAKES - LIGHTENED UP

Crab Cakes - Lightened Up image

From my local paper, these are a great way to enjoy this favorite without straying from your healthful eating plan.

Provided by CaliforniaJan

Categories Crab

Time 45m

Yield 12 patties, 6 serving(s)

Number Of Ingredients 19

Ingredients

2 tablespoons light mayonnaise
2 tablespoons green onions, finely minced (green part only)
2 tablespoons red bell peppers, finely minced
1/2 teaspoon yellow mustard
1 teaspoon parsley, finely minced
2 tablespoons egg substitute
1/2 tablespoon Old Bay Seasoning
1/2 lb lump crabmeat
3 tablespoons plain breadcrumbs
1/2 cup panko breadcrumbs (Japanese bread crumbs)
1/4 cup light mayonnaise
2 teaspoons dill pickles, chopped
1 teaspoon fresh lemon juice
1/2 teaspoon fresh parsley, finely minced
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon cayenne powder
1/4 teaspoon ground cumin
1/8 teaspoon salt

Steps:

To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes.
To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.) Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes.
Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating.
Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.

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

Ingredients

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

CRAB CAKES SALAD

Crab Cakes Salad image

Provided by Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 26

Ingredients

2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh parsley
Salt and freshly ground black pepper
1 pound cooked crabmeat, picked well
1/3 cup panko breadcrumbs
2 tablespoons olive oil
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
3 egg yolks
Juice of 1 lemon
3 green onions, thinly sliced
2 cups mixed greens, such as celery leaves, arugula, endive or butter lettuce, for serving
2 cups green and yellow beans, trimmed
Salt
1/4 cup extra-virgin olive oil
2 teaspoons diced shallots
1 red chile pepper, seeded and minced
1 clove garlic, minced
Kernels from 2 ears of corn
1 small red bell pepper, diced
1 yellow bell pepper, diced
Juice of 1 lemon
1/4 cup minced chives
Freshly ground black pepper

Steps:

For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, chile and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs.
For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad.

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