Light Crab Cakes
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.
Equipment
- 1 mixing bowl
- 1 plate
- 1 large nonstick skillet
- 1 small bowl
Ingredients
- 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
Instructions
- 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.
Video
Notes
Binders and Fillers: To keep the crab cakes light and moist, use a combination of mayonnaise, Dijon mustard, and breadcrumbs as binders. Enhance the flavors with finely chopped onions, celery, and fresh herbs like parsley and chives.