Angelo Caggiano
These crab cakes are full of low calorie flavoring–from sauteed celery and onions to parsley and paprika. But most of all, there loaded with lump crabmeat. The sweet red pepper sauce makes them that much more delicious.
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Yields:
1
serving
Total Time:
0
hours
40
mins
ROASTED PEPPER SAUCE:
2
roasted sweet red peppers
1/2
c.
nonfat mayonnaise
ground black pepper
CRAB CAKES:
1
tsp.
olive oil
1/3
c.
finely chopped onions
1/3
c.
finely chopped celery
1
egg white
2
tbsp.
crushed reduced-sodium crackers
2
tbsp.
chopped fresh italian parsley
2
tbsp.
nonfat mayonnaise
1
tbsp.
lemon juice
1 1/2
tsp.
crab boil seasoning, such as old bay
2
tsp.
worcestershire sauce
1/2
tsp.
dry mustard
1/4
tsp.
celery seeds, crushed
1/4
tsp.
paprika
1
lb.
lump crabmeat
1/4
tsp.
hot-pepper sauce
1
c.
fresh bread crumbs
- To make the sauce: Puree the red peppers in a food processor or blender. Add the mayonnaise and black pepper. Process briefly to combine. Transfer to a small bowl.
- To make the crab cakes: Warm the oil in a medium no-stick skillet over medium-high heat. Add the onions and celery. Cook for 5 minutes, or until soft. Transfer to a large bowl.
- Stir in the egg white, crackers, parsley, mayonnaise, lemon juice, crab boil seasoning, Worcestershire sauce, mustard, celery seeds, and paprika. Blend with a fork. Stir in the crabmeat and hotpepper sauce. Mix thoroughly. Form into 8 patties. Roll in the bread crumbs to coat completely.
- Place a large no-stick skillet over medium-high heat. Coat with nostick spray. Add the crab cakes and cook for 2 minutes; cover and cook for 1 minute, or until browned on the bottom. Coat the tops with no-stick spray and turn over. Cook for 2 to 3 minutes, uncovered, or until golden brown. Serve with the sauce.
The sauce can be made 1 day in advance and stored, covered, in the refrigerator.
To clean the food processor blade after making the sauce, remove as much of the sauce as you can with a rubber spatula, return the bowl to the base, and pulse once or twice. The remaining food will come away from the blade. To soak a food processor bowl, invert a jigger or shot glass over the stem of the opening. Add liquid soap and fill the bowl with water.
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