Calling all seafood enthusiasts! Get ready to embark on a culinary journey with me as we explore the world of Light Crab Cakes. Bursting with the delicate flavors of crab, seasoned to perfection, and gently pan-fried to a golden crisp, these crab cakes are a true delight. Whether you’re a seasoned chef or a home cook looking to impress, this recipe is your gateway to a seafood feast that will leave everyone craving for more.
Light Crab Cakes
- 1 mixing bowl
- 1 plate
- 1 large nonstick skillet
- 1 small bowl
- 1 pound jumbo lump crabmeat
- ¼ cup fat free mayonnaise
- 4 scallions, finely chopped (if you can’t find scallions, just substitute a small shallot)
- 3 tablespoons whole wheat breadcrumbs (I use whole wheat panko)
- 1 tablespoon coarse grained dijon or english mustard
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest, grated
- 1 egg white
- hot pepper sauce, to taste (I normally use between 4-6 drops)
- ½ cup crumbled cornflakes (crumble first, then measure)
For the salsa:
- 2 packages frozen corn, thawed (or 3 large ears fresh)
- 2 large tomatoes, chopped
- ½ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 jalapeno pepper, finely chopped (optional)
- 1 tablespoon apple cider vinegar
- 2 teaspoons extra-virgin olive oil
- ½ teaspoon salt
- Combine the crabmeat, mayonnaise, scallions, breadcrumbs, mustard, egg white, hot pepper sauce, lemon juice and lemon zest in a mixing bowl. Mix well and shape into 8 patties.
- Sprinkle the cornflake crumbs onto a plate and dip the crabcakes into them to coat; cover and refrigerate for at least minutes.
- Generously spray a large nonstick skillet with cooking spray and place over medium heat. Add the crab cakes and cook for 3-5 minutes per side (try to turn them only once), until slightly crisp and golden brown.
For the salsa:
- Combine the corn, tomatoes, onion, cilantro, jalapeno, vinegar, olive oil and salt in a small bowl. Serve at room temperature, or just slightly chilled.
To ensure the best results when preparing Light Crab Cakes, here are some valuable tips and tricks to keep in mind:
- Choose Fresh Crab Meat: Opt for fresh, high-quality crab meat for the most flavorful and tender crab cakes. Look for lump crab meat or jumbo lump crab meat, which will provide succulent chunks of crab in each bite.
- Proper Binding Ingredients: To keep the crab cakes moist and well-formed, use a combination of mayonnaise, Dijon mustard, and breadcrumbs as binders. These ingredients not only hold the cakes together but also add a delightful creaminess and subtle tang to the flavor profile.
- Gently Combine Ingredients: When mixing the crab meat with the binding ingredients and seasonings, handle the mixture with care. Be gentle to avoid breaking up the crab meat too much, as you want to retain those delectable chunks. A light touch will ensure a delicate texture in the final product.
- Chill Before Cooking: After shaping the crab cakes, refrigerate them for at least 30 minutes before cooking. Chilling helps the cakes hold their shape during cooking and prevents them from falling apart.
- Perfectly Searing: When cooking the crab cakes, preheat the skillet to medium-high heat. Add a generous amount of oil or clarified butter to the pan and allow it to get hot before gently placing the crab cakes. Cook until golden brown on each side, being careful not to overcrowd the pan. This will give the crab cakes a crispy exterior while keeping the interior moist and flavorful.
- Mindful Flipping: When flipping the crab cakes, do so gently to avoid any mishaps. Use a thin spatula and support the cakes from underneath as you turn them over. This will help maintain their shape and prevent them from falling apart.
The Best Ways To Serve And Enjoy Light Crab Cakes
Now that your Light Crab Cakes are ready to be enjoyed, here are some serving suggestions to enhance your culinary experience:
- Recommended Sides and Garnishes: Serve the crab cakes with a refreshing side salad, such as a citrusy arugula salad or a zesty coleslaw. Drizzle with a tangy remoulade sauce or aioli for an extra burst of flavor. Garnish with fresh herbs like parsley or chives for a touch of freshness.
- Versatile Serving Styles: Light Crab Cakes can be served in various ways, allowing you to tailor the presentation to your preference. Create a Crab Cake Slider by placing a crab cake on a soft bun, topped with lettuce, tomato, and your favorite sauce. Alternatively, serve them as an elegant Crab Cake Tower by layering multiple cakes with avocado slices and drizzling with a creamy dressing.
- Seafood Platter: Take your serving to the next level by creating a seafood platter. Arrange the crab cakes alongside other seafood delicacies like shrimp cocktail, smoked salmon, and oysters on the half shell. Add lemon wedges and cocktail sauce for a spectacular seafood feast.
- Brunch Delight: Light Crab Cakes can be a delightful addition to a brunch menu. Serve them alongside poached eggs, a buttery hollandaise sauce, and toasted English muffins for a scrumptious Crab Cake Benedict.
- Complementary Beverages: Pair the Light Crab Cakes with a crisp and refreshing white wine, such as a Sauvignon Blanc or Chardonnay. For a non-alcoholic option, a sparkling citrus-infused water or a tropical iced tea would make a delightful accompaniment.
Can I make the crab cakes ahead of time?
Yes, you can prepare the crab cakes ahead of time. Shape them into patties and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld and makes them more convenient for entertaining. Remember to cover them tightly to prevent any drying out.
Can I freeze the crab cakes?
Absolutely! Light Crab Cakes freeze well. After shaping the patties, place them on a baking sheet lined with parchment paper and freeze until firm. Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before cooking.
How should I store any leftover crab cakes?
If you have any leftover crab cakes, store them in an airtight container in the refrigerator. They can be kept for up to 2 days. To reheat, gently warm them in a preheated oven or skillet until heated through.
Can I use canned crab meat for this recipe?
While fresh crab meat is recommended for the best quality and taste, you can use canned crab meat if fresh is not available. Make sure to drain the canned crab meat well and check for any shells or cartilage before incorporating it into the recipe.
Can I bake the crab cakes instead of pan-frying them?
Yes, if you prefer a healthier cooking method, you can bake the crab cakes. Preheat the oven to 375°F (190°C) and place the crab cakes on a baking sheet lined with parchment paper. Bake for about 12-15 minutes or until golden brown and cooked through. Flip them halfway through the cooking time for even browning.
Answering Your FAQs on Light Crab Cakes: Check out our FAQ section for answers to commonly asked questions about light crab cakes. Discover useful tips on making ahead, freezing, storing leftovers, and more. Don’t forget to share the recipe and subscribe to our blog for regular updates on delectable recipes and culinary tips!