Saturday, April 26, 2014
Crab Cakes with Mustard Dill Sauce
Another one of my loves: crab. By itself, in a salad, and always as a crab cake. Several times a year one of our local supermarkets (Bi-Lo) has a fabulous sale on lump crabmeat and when they do, I stock up. I was down to my last batch and, still on a ride with Marlene Koch, found a recipe for crab cakes in one of her cookbooks.
Crab cakes are one item I generally won't order in a restaurant because you simply don't know how much crab/filling you are getting. And in order to get a crab cake that is mostly crab it will generally break the bank.
You will need to be gentle while preparing/cooking these cakes as it is mostly crabmeat and little filling and can easily fall apart. But it is well worth the effort. Not just in taste, but in reduced fat/carbs/calories.
CRAB CAKES with MUSTARD DILL SAUCE (3-4 servings)
1 pound lump crabmeat (1 pound cans can be found in the seafood department0
3/4 cup dry breadcrumbs, divided
2 egg whites, lightly beaten
3 Tbsp light mayo
2 Tbsp chopped fresh parsley
2 tsp Worcestershire sauce
1/2 tsp Old Bay seasoning
Black pepper to taste
Mustard Dill Sauce:
1/4 cup plain low-fat yogurt
2 Tbsp light mayo
1/4 tsp prepared yellow mustard
1 1/2 tsp fresh minced dill (or 1/2 tsp dried)
pinch of sugar
Place the crabmeat in a large bowl. Add the remaining crab cake ingredients, using 1/2 cup of the breadcrumbs, and gently mix together with a large spoon, take care to keep as many large crab pieces as possible. Mix all sauce ingredients in a small bowl and set aside.
Use your hands to shape the crabmeat mixture into 6 patties (using about 1/2 cup of mixture for each crab cake). Coat a large nonstick saute pan with cooking spray and place over medium heat. Lightly dust both sides of the crab cakes with the remaining breadcrumbs.
Add the crab cakes to the pan. Cook the crab cakes about 5 minutes on each side, or until lightly browned and warmed through. Repeat as necessary to cook all the crab cakes, using additional cooking spray if needed. Serve the crab cakes with mustard-dill sauce.
Recipe Source: "Eat What You Love" by Marlene Koch, p. 350