Melissa's Crabby Patties
Source of Recipe
Nek
Recipe Introduction
SERVES/4
>Points/5
List of Ingredients
2 - 6 oz cans of lump crab meat
3/4c of bread crumbs
6 scallions minced
1/2 sweet red or yellow pepper diced (or both)
1 finely diced carrot (I pulverize in the food processor)
1/4c low-fat milk
3 tablespoons reduced calorie mayonnaise
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons all-purpose flour
Pam
1 tablespoon olive oil
Lettuce greens for garnish
Recipe
Combine crab meat, bread crumbs, scallions, pepper, carrot, milk,
mayonnaise,
>parsley, salt and pepper. With moistened hands, form into 8 small
round
>cakes, cover with plastic wrap and refrigerate one hour.
>Place the flour on a sheet of wax paper; lightly coat each patty on
both
>sides.
>Spray a large non-stick skillet with Pam and use the olive oil as
you deem
>necessary (you do need some for the crispness). Cook the patties
until golden
>brown and crispy (4-5 min) on each side. Line a platter with the
greens and
>top with the crab cakes.
>
>Notes: I serve this with a “sauce†made from a combination of
mayonnaise,
>ketchup, horseradish and relish. You can also mix up prepared
tarter &
>cocktail sauce to taste.
>Also you can use less lump crab meat and more bread crumbs if you
prefer more
>of a “crab stuffing†type patty. Kristen and I like full crab
but Roy
>prefers the stuffing (LOL). Enjoy
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