Who doesn’t love a good crab cake? You know, the real thick and juicy kind that sort of just melts in your mouth? Now, you can have them more often with this healthier version that keeps the flavor, but not the fat.
Prep Time: 20 minutes
Cook Time: 20 minutes
Calories: 119 (as compared to 383 of a traditional crab cake)
Ingredients – Crab Cakes
1/3 cup chopped green onions (green parts only)
¼ cup mayo
2 eggs
2 tablespoons chopped chives
1 lemon, zested and juiced
1 cup panko bread crumbs
2 tablespoons chopped dill pickle chips
1 pound lump crab meat
2 tablespoons butter
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Ingredients – Mango Pepper Relish
1 cup cubed fresh mango
¾ cup chopped red bell pepper
½ cup chopped green onions (green parts only)
2-3 tablespoons of brine from Dill pickle chips
Directions
1. In a large bowl combine all ingredients for the crab cakes, besides the crab meat and butter, and whisk together. Add the lump crab meat, making sure to drain off any excess water from the packaging.
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2. Carefully combine crab meat and filling with your hands, making sure not to break up the lump pieces of crab. Using a 1-inch cookie scoop, form the mixture into bite sized mini cakes with your hands. Heat the butter in a large skillet over medium high heat.
3. Add the crab cakes to the skillet, a few at a time, and sear for 3-4 minutes on each side until golden brown. Repeat with the remaining crab cakes and continue until all crab cakes are cooked. Set aside until ready to serve. In a medium bowl, toss together the ingredients for the mango pepper relish and serve alongside the crab cakes.
Visit the BlackDoctor.org Healthy Recipes center for more articles.
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