These low-fat crab cakes are made with whole wheat breadcrumbs, egg whites, and fat-free mayonnaise and topped with an easy salsa of fresh corn and cherry tomatoes.
1 pound shredded lump crabmeat, drained and shell pieces removed
1 1/2 cups fresh whole-grain breadcrumbs, divided
1/4 cup fat-free mayonnaise
3 tablespoons chopped fresh chives, divided
2 tablespoons fresh lemon juice
2 large egg whites
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
3 ears corn
1 cup cherry tomatoes, halved
2 tablespoons reduced-fat balsamic vinaigrette or Italian salad dressing (such as Newman's Own Lighten Up!)
How to Make It
To make crab cakes, combine crabmeat, 1 cup breadcrumbs, mayonnaise, 2 tablespoons chives, juice, egg whites, salt, and red and black peppers. Mix well and shape to form 8 (1/2-inch-thick) patties. (Patties may be covered with plastic and refrigerated up to 4 hours before cooking.)
To make corn salsa, cut corn kernels from cobs; transfer the kernels and any milky juices to a small bowl. Add tomatoes, 1 tablespoon chives, and dressing; mix well.
Heat oil in a 12-inch nonstick skillet over medium heat until hot. Dip crab cakes lightly in 1/2 cup breadcrumbs. Add crab cakes to hot skillet; cook 5 minutes per side or until golden. Transfer to plates; top with corn salsa.
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