April 15, 2015

Skinny Baked Crab Cakes with Chipotle Mustard


Ah, Spring. It seems as if most of the country is finally thawing out. I have family scattered throughout the Midwest and they're finally having a few 70 degree days here and there. I've also noticed new relationships forming and I will be attending a bachelorette party for my friend next week. Although it's felt like Spring for a good while here in San Diego, I wanted to post something light and fresh to celebrate love, Spring, and sunshine.


I don't know about you, but I find crab cakes a decadent and heavenly dish. But they're usually fried and filled with mayo and breadcrumbs. This adaptation has a very reduced amount of mayo and they're baked instead of fried. They're also loaded with lump crab meat, so whoever you serve these to might even suspect you brought them home from the local seafood joint.


Baking the crab cakes means no messy frying and you only have to use one bowl to mix the ingredients. At only 170 calories per cake, this recipe is a home run. I hope you love it as much as I did!

Skinny Baked Crab Cakes with Chipotle Mustard
Makes 4 cakes

Ingredients:

8 ounces lump crab meat, found in seafood section of grocer (or you can buy fresh and pick free of shells, but I like the easy method)
1/2 cup Italian bread crumbs
1 whole egg plus 1 egg white, beaten
2 finely chopped green onions
2 tbsp finely chopped red bell pepper
1 tbsp low fat mayonnaise
2 tbsp fresh parsley
1/2 lime, juiced
salt and pepper to taste
cooking spray
Chipotle Mustard (I found mine at Von's, but you can use Sriracha mayo, Dijon, or whatever strikes your fancy)


Directions:
In a large bowl, combine bread crumbs, eggs, green onions, red pepper, mayo, parsley, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.

Drizzle red pepper chipotle mustard over the crab cakes and serve. These are also great in sandwich form.

Recipe adapted from Skinny Taste.

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