Lowcountry Crab Cakes Recipes

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LOWCOUNTRY CRAB CAKES



Lowcountry crab cakes image

Blue crabs are abundant among the Lowcountry's saltwater rivers and marshes. If you can, use fresh sweet crab sold in plastic containers (not canned) for the best flavor. The best crab cakes are made with lots of crab and just enough egg and breadcrumbs to hold it together. These will not disappoint! Serve as an appetizer with a dollop of Yogurt Rémoulade (search for the recipe in the WW app).

Time 35m

Yield 4 servings

Number Of Ingredients 16

2 spray(s) Cooking spray
1 large egg(s) Egg(s)
1 large Uncooked egg yolk(s)
1 Tbsp Fresh lemon juice
1 clove(s) Garlic clove grated
2 tsp Dry mustard
0.5 tsp Paprika
0.5 tsp Kosher salt
0.25 tsp Black pepper coarsely ground
0.125 tsp Cayenne pepper
0.25 cup(s) Uncooked bell pepper(s) red, finely chopped
0.25 cup(s) Uncooked scallion(s) finely chopped
2 Tbsp Fresh parsley chopped
1 Tbsp Chives chopped
1 pound(s) Lump crabmeat picked over for shells and cartilage
3 Tbsp Fresh breadcrumbs

Steps:

  • In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
  • Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
  • Serving size: 1 patty

Nutrition Facts : Calories 78 kcal

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