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Light Crab Cakes

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.
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Prep Time 8 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Appetizer
Cuisine: American
Calories: 372
Ingredients Equipment Method Video Notes

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

Equipment

  • 1 mixing bowl
  • 1 plate
  • 1 large nonstick skillet
  • 1 small bowl

Method
 

  1. 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.
  2. Sprinkle the cornflake crumbs onto a plate and dip the crabcakes into them to coat; cover and refrigerate for at least minutes.
  3. 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:
  1. 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.