One of my favorite things to order when I go out to eat are crab cakes, but so many times the cakes are actually more "filler" than they are crabmeat. I discovered this recipe for these delicious crab cakes in Ellie Krieger's "The Food You Crave" cookbook.
These have quickly become one of my favorites and I think that they will be yours, too! Please don't be intimidated by the number of ingredients -- they are so simple and your family will be so impressed!
**** In photo above, those are sliced red pepper strips in the front of the picture that I had bought on sale and previously frozen.cooking spray
1 large egg, beaten
Stir in the diced red bell pepper and scallions.
Pick over the crabmeat and discard any shells or cartilage.
Gently fold in the "clean" crabmeat, 1/4 cup of breadcrumbs, salt and pepper into the previous mixture.
Stir until well combined.
Put the remaining 1/2 cup of dry breadcrumbs in a shallow dish.
Divide the crab mixture into 8 even portions. Shape each of the portions into a round and roll in the dry breadcrumbs to coat evenly.
Transfer the 8 crab cakes to the prepared baking sheet and flatten each cake to form a patty about 1 inch in thickness. Spray each cake with a little cooking spray.
Bake until golden brown on the bottom, approximately 10 minutes. Gently flip the cakes over and cook until the second side is golden brown, 5 to 10 minutes longer.
Serve hot with Tartar Sauce or Cocktail Sauce, whichever you prefer.
Note: The recipe for this delicious lower fat Tartar Sauce follows in the post below!
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 Tablespoon fresh lemon juice
Dash of hot sauce (I use Texas Pete)
1/2 teaspoon Old Bay seasoning
1/2 cup finely chopped red bell pepper
1 scallion, finely chopped (use the white and green parts)
1 pound lump crabmeat
3/4 cup plain dry bread crumbs
1/4 teaspoon salt
pinch of black pepper
Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.
In a medium bowl, mix together the egg, mustard, Worcestershire sauce,lemon juice, hot sauce and Old Bay seasoning.
Stir in the diced red bell pepper and scallions.
Pick over the crabmeat and discard any shells or cartilage.
Gently fold in the "clean" crabmeat, 1/4 cup of breadcrumbs, salt and pepper into the previous mixture.
Stir until well combined.
Put the remaining 1/2 cup of dry breadcrumbs in a shallow dish.
Divide the crab mixture into 8 even portions. Shape each of the portions into a round and roll in the dry breadcrumbs to coat evenly.
Transfer the 8 crab cakes to the prepared baking sheet and flatten each cake to form a patty about 1 inch in thickness. Spray each cake with a little cooking spray.
Bake until golden brown on the bottom, approximately 10 minutes. Gently flip the cakes over and cook until the second side is golden brown, 5 to 10 minutes longer.
Serve hot with Tartar Sauce or Cocktail Sauce, whichever you prefer.
Note: The recipe for this delicious lower fat Tartar Sauce follows in the post below!
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4 comments:
Those look absolutely SCRUMPTIOUS!!!
I can't wait to try this one!!! I love crab cakes!!!!
Have I mentioned lately that I love you. You have such a knack for featured every single one of my favorite things!
Okay, we did it. I took the kids to gymanstics so I left the ingredients and recipe for hubby and HE ROCKED! These were so yummy. I had leftovers today...in a sandwich...crab cake sandwiches are my fav! Thanks for sharing this one...it got a perm. spot in my recipe box. :) I'm passing this one on....I also made the shrimp you posted recently too....Are you in my head??? How do you know all these things I love --LOL!
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