Crab Cakes with Hot Sauce
Source of Recipe
Internet
List of Ingredients
1/2 cup catchup
2 tablespoons prepared white horseradish
1 tablespoon chopped parsley
1/2 small red pepper
1/2 small onion
2 teaspoons salad oil
3 slices fat-free white bread
1 16-ounce package imitation crabmeat
4 large egg whites
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 teaspoon salt
1 large head romaine lettuce, thinly sliced
1/3 cup fat-free Italian dressing
parsley sprigs and lemon slices for garnish
1. In small bowl, mix catchup, horseradish, and parsley. Set sauce aside.
2. Mince red pepper and onion. In nonstick 12-inch skillet over medium heat, in hot
salad oil and 1/4 cup water, cook red pepper and onion until water evaporates and
vegetables are golden brown and very tender.
3. Into blender, tear bread into bite-size pieces. With blender at high speed, blend
bread until crumbs form. With hands, tear crabmeat into shreds.
4. In medium bowl, combine red-pepper mixture, bread crumbs, crabmeat, egg
whites, lemon juice, mustard, and salt.
5. Into same skillet over medium heat, drop half of crabmeat mixture by 1/4 cups
into 5 mounds. With pancake turner, press mixture into 3-inch round cakes. Cook
crab cakes 5 to 8 minutes, until cakes are browned on both sides and heated
through, gently turning once. Remove to plate; keep warm. Repeat with remaining
crabmeat mixture to make 10 crab cakes in all. Serve crab cakes with catchup
sauce. Toss romaine lettuce with Italian dressing; serve alongside crab cakes.
Garnish with parsley sprigs and lemon slices.
Recipe
|
|
member logon
