Crab Cakes #3
Source of Recipe
from Linda at rdj
Crab Cakes #3
1 pound crabmeat
1 egg, lightly beaten
1/2 cup panko breadcrumbs*
1/4 cup light mayonnaise
2 tablespoons minced chives
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 teaspoon celery seed
1 teaspoon onion powder
1/4 teaspoon freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 tablespoon extra-virgin olive oil
2 teaspoons unsalted butter
1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice,
celery seed, onion powder, pepper and hot sauce in a large bowl. Form
into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat
until the butter stops foaming. Cook the patties until golden brown,
about 4 minutes per side.
Makes 6 servings.
*Tips
Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes,
are coarser in texture than other dried breadcrumbs. They produce a
crispy crust and are less likely to become soggy than finely ground
breadcrumbs. Look for panko in the Asian food section of large
supermarkets and in specialty Asian markets.
Nutrition Information
Per serving: 163 calories; 8 g fat (2 g sat, 3 g mono); 86 mg
cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 350 mg sodium;
293 mg potassium.
Nutrition bonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C
(15% dv)
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