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Crab Cakes
Prep Time
25
minutes
mins
Active Time
25
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizer, Entertaining
Cuisine:
Easy, Fish, Gourmet
Yield:
4
cakes
Materials
Crab Cake
1
lb
crabmeat
lump
1
cup
finely chopped onion
1/2
cup
finely chopped poblano pepper
1/2
cup
finely chopped yellow pepper
1/2
cup
finely chopped red bell pepper
2
tb
lemon juice
2
tb
lime juice
1 1/2
tsp
blackening seasoning
no salt added
1
tsp
all purpose seasoning
2
tb
finely chopped parsley
1/2
cup
fat free sour cream
2
tb
Dijon mustard
1/2
cup
egg beaters
1
cup
panko bread crumbs
Mustard Cream Sauce
1
cup
fat free sour cream
3
tb
Dijon mustard
1/2
cup
mustard
no salt added
1
tsp
dill, chopped
1
tsp
chives, chopped
1
tb
apple juice concentrate
1
unit
lemon, juiced
Instructions
Crab Cake
Pre-heat oven to 350° F
In a medium high preheated skillet, add vegetables and cover
Allow to cook until golden brown, stirring frequently
Cool vegetables
In a stainless steel bowl combine all ingredients except breadcrumbs and egg beaters; mix well
Add egg beaters and breadcrumbs; mix well
Use an ice cream scoop to portion then flatten slightly
Preheat a skillet and spray with cooking spray
Cook each crab cake for a few minutes on each side; until golden brown
Finish in oven for 5-10 minutes
Mustard Cream Sauce
Mix ingredients in a bowl