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Photo: John Autry and Randy Mayor; Styling: Cindy Barr Photo by: Photo: John Autry and Randy Mayor; Styling: Cindy Barr

Crab Cakes and Spicy Mustard Sauce

We use panko (Japanese breadcrumbs) in these lightened crab cakes for its crisper, airier texture compared to regular breadcrumbs.

Cooking Light SEPTEMBER 2011

  • Yield: Serves 4 (serving size: 2 crab cakes and 1 1/2 tablespoons sauce)

Ingredients

  • 1/3 cup prechopped red bell pepper
  • 2 tablespoons canola mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 1/3 cups panko (Japanese breadcrumbs), divided
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/8 teaspoon ground red pepper

Preparation

1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.

2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.

3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.

Nutritional Information

Amount per serving
  • Calories: 404
  • Fat: 23.7g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 13.5g
  • Polyunsaturated fat: 5.4g
  • Protein: 2g
  • Carbohydrate: 16.3g
  • Fiber: 1.2g
  • Cholesterol: 219mg
  • Iron: 1.6mg
  • Sodium: 670mg
  • Calcium: 149mg
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Crab Cakes and Spicy Mustard Sauce recipe

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