- Active Time 10m
- Total Time 25m
Makes 10 cakes
- 1 cup low-calorie or low-cholesterol mayonnaise, or 1 cup egg whites
- 2 tablespoons lemon juice
- 1 teaspoon ground ginger
- 4 teaspoons Old Bay seasoning, or a mixture of your favorite herbs
- 1/4 cup chopped parsley
- 2 tablespoons chopped chives
- 4 cups fresh lump crabmeat
- 1/4 cup crushed oyster crackers
- Vegetable oil, for sauteing
- Dry breadcrumbs, for dredging
- For the Sauce:
- 1/4 cup mustard
- 1/2 cup low-calorie mayonnaise
- 4 teaspoons lemon juice
For the crabcakes: Combine the mayonnaise or egg whites, lemon juice, ginger, seasonings, parsley, chives, crabmeat and oyster crackers, and blend thoroughly. Cover with plastic wrap and refrigerate for 15 to 30 minutes.
Pour enough of the oil into a large frying pan to cover the bottom by about 1/8 inch. Heat the oil over medium-high heat.
Quickly form the crab mixture into patties, using about 1/2 cup for each crabcake. Dredge the patties in the breadcrumbs and carefully place in the hot oil. Cook for 2 to 3 minutes on each side, until a golden crust forms. Turn the crabcakes carefully. Add more oil if needed. Drain the crabcakes on a paper towel.
For the sauce: Combine the mustard, mayonnaise and lemon juice and serve on the side of the crabcakes.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
157 calories; 9g total fat; 44mg cholesterol; 327mg sodium; 9g carbohydrates; 0g fiber; 11g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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