Crab Cakes

Seashore Crab Cakes with Creamy Chile Sauce

3 points/ 4 servings

1 pound canned crabmeat, lump, or frozen and thawed
1 small jalapeno pepper(s), cored, seeded and minced (do not touch seeds with bare hands)
1 medium scallion(s), white and green parts, minced
1 slice whole-wheat bread, toasted and cut into very small pieces
1 tsp Dijon mustard
1 large egg(s), beaten
1 medium egg white(s)
1/4 cup fat-free mayonnaise
1/4 tsp table salt
1/4 tsp black pepper
1 sprays cooking spray
1/2 cup fat-free mayonnaise
1 tsp Dijon mustard
1 small jalapeno pepper(s), red or green, or Fresno chile, cored, seeded and minced (do not touch seeds with bare hands)
1 1/2 tsp fresh lemon juice
1 Tbsp scallion(s), minced, green part only

Preheat oven to 400°F. Drain crab well. Place in a bowl and break up any large chunks. Add jalapeno and next 8 ingredients. Mix well.
Coat a baking sheet with nonstick cooking spray. Scoop up crab by 1/3-cupfuls and shape into 8 patties. Place on baking sheet allowing 1-inch between each crab cake. Bake until edges of crab cakes turn slightly golden, about 10 minutes.
Meanwhile, prepare sauce by combining remaining ingredients in a bowl. Stir well.
Remove crab from oven and serve with sauce. Yields 2 crab cakes and 2 tablespoons of sauce per serving.


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