Sunday, February 20, 2011

Crab Cakes

This recipe is from the January 2011 edition of Cooking Light.  These are fantastic!  Sorry my pictures do not do the final product any justice.

3 slices white bread (this is a good way to use those end pieces that nobody likes)
1/4 cup chopped scallions
2 TBSP reduced fat mayonnaise
1 & 1/2 TBSP fresh lemon juice
1 & 1/2 TSP dijon mustard (I only had plain yellow and it worked out fine)
1 & 1/2 TSP Worcestershire sauce
1/2 TSP black pepper
1/4 TSP hot sauce (I used a full tablespoon)
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed (Shhh...I used imitation crabmeat.  I used a full pound and just flaked the pieces)
1 TSP olive oil
Lemon wedges (for serving)
1.  Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.  Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl.  Divide mixture into 8 equal portions; shape each into a 1/2 inch thick patty.
2.  Heat oil over medicum-high heat in a large skillet.  Add patties; cook four minutes on each side or until golden brown.  Serve with lemon wedges.  Serving size equals 2 cake-5 points plus.
My tips-make sure you wait the full four minutes before flipping.  If the cakes aren't browned on the bottom, they will probably fall apart.  Also, be careful when flipping because they will try to fall apart.  Gently slide the spatula under the cake and flip as quickly as possible.

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