I received positive feedback on the recipes I shared last week, so I’m going to post more. I’ll aim for a new recipe every Saturday morning — call it the “Recipe for the Weekend” series (or “Recipe for the Win!” if you prefer).
This week I was craving a healthier crab cake. After looking through a few online recipes, I adapted one to suit my tastes. I used a pound of canned blue crab from Costco that was delicious and very convenient.
(I forgot to take a photo of my own crab cakes — the image above is not mine.)
Whole-Grain Crab Cakes
Ingredients
- 1 pound crab meat, drained and rinsed (avoid imitation crab, which contains added sugar and fillers)
- 1/2 cup fat-free Greek yogurt, any brand will work
- 1/2 cup chopped parsley
- 1 egg, lightly beaten
- 3 slices 100% whole wheat sandwich bread, crumbed in a blender or food processor
- 1 tablespoon grainy mustard
- 1/4 teaspoon Tabasco hot sauce, adjust to taste
- 1/4 teaspoon ground pepper, to taste
- 1 tablespoon extra virgin olive oil
Instructions
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In a large bowl, combine the crab meat, Greek yogurt, parsley, egg, and mustard. Add the breadcrumbs, Tabasco, and pepper, and mix gently so the crab stays in chunks.
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Heat the olive oil in a non-stick skillet over medium heat.
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Form the mixture into eight even balls, then press each into a patty about 1 inch thick. Fry gently for about 5 minutes per side, until golden brown and cooked through. Serve warm.
Nutrition
I served these with a blue cheese–horseradish–yogurt sauce. It was tasty, but the blue cheese and horseradish were stronger than I expected.
If you have a favorite crab cake sauce, please share it in the comments!
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Photo by Whipped Bakeshop.