Crab Cake Appetizers

Crab Cake Appetizers

Crab Cake Appetizers
It's okay to be crabby, especially when you're talking about these appetizers that take the cake. It's a healthy starter with a whole lot less fat and calories. Take a crack at it.
Print
At a glance
Cuisine:
Cooking Method:
Difficulty:
Cooking Lite:
Healthy Eating:
Makes:
15 large cakes or 30 small cakes

Ingredients
1 lb. backfin lump crabmeat, picked over for cartilage and shell
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, lightly beaten
2 tablespoons snipped fresh chives
2 tablespoons Hellmans low fat mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay seasoning
1 teaspoon lemon zest
3 tablespoons canola oil

Methods/steps
Heat oven to 400 degrees F. Line a baking sheet with parchment paper. Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir. Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide. Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise if desired

QUICK RECIPE SEARCH
Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.