Mitch Mandel
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Yields:
1
serving
Total Time:
0
hours
35
mins
SAUCE:
2
roasted red peppers
1/2
c.
fat-free mayonnaise
black pepper
CRAB CAKES:
1
tsp.
olive oil
1/2
small onion, finely chopped
1
rib celery, finely chopped
1
egg white
2
tbsp.
chopped italian parsley
2
tbsp.
fat-free mayonnaise
1
tbsp.
lemon juice
1 1/2
tsp.
crab boil seasoning
1/2
tsp.
dry mustard
1/4
tsp.
paprika
1
lb.
lump crabmeat
1
c.
fresh bread crumbs
- To make the sauce:
- Puree the roasted peppers in a food processor or blender. Add the mayonnaise and black pepper and process briefly to combine.
- To make the crab cakes:
- Heat the oil in a medium nonstick skillet over medium-high heat. Add the onion and celery and cook for 5 minutes, or until soft. Place in a large bowl. Stir in the egg white, parsley, mayonnaise, lemon juice, crab boil seasoning, mustard, and paprika. Stir in the crabmeat and mix thoroughly. Form into 8 patties. Roll in the bread crumbs to coat completely.
- Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the crab cakes and cook for 2 minutes; cover and cook for 1 minute longer, or until browned on the bottom. Coat the tops with cooking spray and turn over. Cook for 2 minutes, uncovered, or until golden brown. Serve with the sauce.
The sauce can be made a day in advance and stored, covered, in the refrigerator.
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