I love chicken. But I get sick of it. There are only so many things you can do with it before you want something different. Something about summer also says “seafood” to me. Or maybe it was just all the Red Lobster commercials on the Hallmark Channel over the weekend. So, I went digging through my crab cake recipes. A lot of my “healthy” crab cake recipes called for frying. While tasty, it’s so messy (and not really healthy usually either). I always feel the need to scour my kitchen after I fry anything. And also spray Febreeze everywhere. So, I was happy that HG did not let me down.
This recipe was so easy and quick and tasty. I tried a sauce from a different recipe which is good but I think I’ll stick with some dijonnaise for dipping sauce in the future. I added a pile of lettuce and found it to be a very tasty and filling dinner; perfectly light for a summer’s night!
Crab Cakes (original recipe from Hungry Girl; tweaked a bit)
Serving: 1 cake (recipe makes 4)
Ingredients for cakes
1/2 cup plain panko breadcrumbs
1 1/2 tsp. finely chopped parsley (or 1 tsp dry)
Dash each salt and black pepper
8 oz. (about 1 cup) canned lump crabmeat, drained [NOTE: Publix only sold 6 oz. cans and that was plenty of crab for me!]
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1 tsp. chopped garlic
2 tbsp. reduced-fat cream cheese
3 tbsp. egg whites or fat-free liquid egg substitute
1 tbsp. light mayonnaise
1 1/2 tsp. Dijonnaise (or another creamy mild Dijon mustard)
1/2 tsp. lemon juice
1/2 tsp. light whipped butter or light buttery spread
Ingredients for sauce
1 cup plain nonfat, Greek yogurt
2 Tbsp lemon juice (fresh if possible – juice of one lemon)
1/4 tsp salt
2 Tbsp chopped fresh dill (or 1 tsp dry)
- Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
- In a medium-large bowl, combine breadcrumbs, parsley, salt, and pepper. Mix well. Add crabmeat, onion, celery, and garlic. Mix until uniform.
- In a medium bowl, stir cream cheese until smooth. Add egg whites/substitute, mayo, Dijonnaise, lemon juice, and butter. Whisk until smooth and uniform.
- Using a rubber spatula, fold cream cheese mixture into crabmeat mixture.
- Evenly form mixture into 4 balls, and place on the baking sheet, evenly spaced. Flatten each one into a patty about 1-inch thick.
- Bake for 8 minutes. While baking, mix the sauce ingredients until smooth.
- Carefully flip patties. Bake until firm, lightly browned, and cooked through, about 8 more minutes.