Did you know that carb and crab are essentially the same word? Usually crab cakes are loaded with bread crumbs, which make them a higher carb dish, but this recipe does not have bread crumbs, making it lower carb. The mixture seems very loose when you first mix it, and it seems like the cakes will fall apart when you put them in the pan, but if you get the pan pretty hot before you add the cakes, they stay together and crisp up very nicely. They are accompanied by a mustard sauce as well. I think these crab cakes would be as an appetizer to be served at a party, or even as a meal served with some side veggies.
- 1 pound blue crabmeat
- 1 tablespoon small diced red bell pepper
- 1 tablespoon small diced green bell pepper
- 1 tablespoon finely chopped fresh parsley leaves
- 1 tablespoon low fat mayonnaise
- 2 eggs
- 1 tablespoon baking powder
- 1 tablespoon Worcestershire sauce
- 1 ½ teaspoons Maryland-style crab seasoning recommended: Old Bay
- 2 tablespoons canola oil
- ¼ cup low fat mayonnaise
- ¼ cup Dijon mustard
- ¼ teaspoon fresh lemon juice
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.)
Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary.
Serve hot with mustard sauce.
Makes 18 one cake servings.
Each crab cake is 1 WW point. The sauce is 2 WW points per teaspoon.
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