Oven-Fried Crab Cakes
Source of Recipe
Internet
List of Ingredients
Tartar Sauce (see below)
1 16-ounce container lump crabmeat
2 large egg whites
1 small onion, grated
1 small zucchini (about 6 ounces), coarsely shredded
2 tablespoons reduced-fat cholesterol-free mayonnaise
1 tablespoon Worcestershire
2 teaspoons dry mustard
1/2 teaspoon salt
finely crushed saltine crackers
1/2 bunch watercress
1. Prepare Tartar Sauce; cover and refrigerate.
2. Preheat oven to 450 degrees F. Pick over crabmeat to remove any pieces of shell
or cartilage.
3. In medium bowl, beat egg whites, onion, zucchini, mayonnaise, Worcestershire,
dry mustard, and salt until blended; stir in crabmeat and all but 2 tablespoons
cracker crumbs. Shape crab mixture into six 3 1/2-inch patties (mixture is very
soft and moist). Coat patties with remaining cracker crumbs.
4. Spray 15 1/2" by 10 1/2" jelly-roll pan with nonstick cooking spray. Place crab
cakes in pan. Lightly spray crab cakes with nonstick cooking spray. Bake 15 to 20
minutes or until golden and cooked through, turning once.
5. Arrange crab cakes on platter. Garnish with watercress. Serve with Tartar
Sauce.
TARTAR SAUCE:
In small bowl, combine 1/2 cup reduced-fat cholesterol-free mayonnaise dressing,
3 tablespoons sweet-pickle relish, and 1 teaspoon Dijon mustard until blended.
Recipe
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