Crab Cakes
Ingredients
- 2/3 cup panko (Japanese breadcrumbs), divided
- 1 tablespoon minced fresh flat-leaf parsley
- 2 tablespoons finely chopped green onions
- 2 tablespoons canola mayonnaise (or Miracle Whip)
- 1 teaspoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 1 large egg, lightly beaten
- 8 ounces lump crabmeat, shell pieces removed
- 1 tablespoon olive oil
- 1 lemon, quartered
How to Make It
Combine 1/3 cup panko and next 10 ingredients (through egg) in a large bowl, stirring well. Add crab; stir gently just until combined.
Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 4 equal balls. Coat balls in panko. Gently flatten balls to form 4 (4-inch) patties.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
Nutritional Info: Calories 181, Fat 7.8g, Satfat 0.9g, Monofat 4.2g, Polyfat 1.4g, Protein 16.3g, Carbohydrate 8.8g, Fiber 1g, Cholesterol 107mg, Iron 0.9mg, Sodium 482mg, Calcium 70mg
Variation: Salmon Cakes: Substitute 8 ounces cooked, flaked salmon for the crab. Serves 4 (serving size: 1 cake and 1 lemon wedge)
Calories 210; Fat 11g (sat 4g); Sodium 307mg