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Lighten up your Crab Cakes




Source of Recipe


Internet


List of Ingredients




1 1/4 cups bread crumbs
12 ounces fresh or canned crabmeat
2 tablespoons chopped fresh dill
2 tablespoons fresh parsley
1 green onion finely chopped
2 teaspoons seafood seasoning
Salt to taste
Fresh ground pepper to taste
1 large egg
3 tablespoons reduced-fat mayonnaise
1 tablespoon lemon juice
3 teaspoons Dijon mustard
1/3 cup dry bread crumbs
A drizzle of olive oil


Recipe



Mix the first eight ingredients (bread crumbs through ground pepper) in a large bowl until well incorporated. Whisk the egg, mustard, mayonnaise and lemon juice until smooth and mix with the other ingredients. Add water one tablespoon at a time if the mixture is too dry, it should be moist and loosely held together. Pat the mixture into six 1/2-cup patties and dredge in the dry bread crumbs to coat. Wrap and refrigerate the formed patties for around an hour, this will help them keep their shape during cooking. Add a small amount of olive oil to a sauté pan over medium heat, cook the patties until they are golden brown on both sides and place in a 200-degree-F oven to hold until you are ready to serve. Makes six.