MINI "LOW-FAT" CRAB CAKES APPETIZER


Ingredients:

 

8 Ounces of fresh crabmeat

3 tablespoons of dried bread crumbs

3 tablespoons of Japanese Panko bread crumbs

2 tablespoons of finely chopped scallions (white and green parts only)

2 tablespoons of light mayonnaise

1 jalapeno, seeded and finely chopped

1 large egg white, lightly beaten

1 teaspoon of Love That Spice Seafood Blend

1 teaspoon Dijon Mustard

2 tablespoons of olive oil (YOU CAN COMPLETELY OMIT OLIVE OIL AND USE COOKING SPRAY FOR AN EVEN LOWER FAT/CALORIE CRAB CAKE......BUT DON'T FORGET, OLIVE OIL IS A HEALTHY FAT)

2 lemons, cut wedges for serving

 

Let's Cook!

 

In a large bowl, combine crabmeat, 3 tablespoons of bread crumbs, scallions, mayonnaise, jalapeno, egg white, Love That Spice Seafood Blend and Dijon mustard.

 

From the mixture, begin to form 1 1/2 inch patties.  After you have formed all of the patties, set them aside.

 

Add 3 tablespoons of the Japanese Panko bread crumbs to a bowl and dip each crab cake patty into the bowl of Japanese Panko bread crumbs to lightly coat.

 

Add 2 tablespoons of olive oil OR COOKING SPRAY into your pan over medium heat.  Cook the crab cakes in batches, until nice and golden, 3 minutes per side.

 

***To prevent sticking, between batches, add 1/2 tablespoon olive oil or spray pan with cooking spray.

 

Just before serving squeeze fresh lemon on the crab cakes (nice)


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