This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."
-Zenna Schaffer, Author
Searing foods requires a good non-stick pan at a very high heat and a small amount of oil.
Crabs are crustaceans in the same family as shrimp and lobster. They have five pairs of legs - the two front ones are the pincers or claws (where the best crab meat is).
When buying fresh crabs, only buy living whole crabs. If they are dead, don't buy them. If you buy frozen crabs, don't buy them if they have been thawed. Lump crab is whole pieces of crab claws and the white body meat. Flaked crab is the smaller bits of both dark and light meat from both the claws and the body of the crab. The former is tastier and makes the best crab cakes. Crab »
Servings = 4 | Serving size =2 crab cakes
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.
Serve with Roasted Potatoes or Roasted Garlic Mashed Potatoes or Roasted Corn on the Cob or Healthy French Fries or Yam Home Fries or Yam Home Fries - Low Sodium Version or Roasted Garlic Mashed Potatoes - Low Sodium Version
|1 lb||lump crabmeat|
|1/3 cup||low-sodium saltine crackers|
|1/2 tsp||Tabasco sauce|
|2 tsp||Worcestershire sauce|
|1 Tbsp||shallot (minced)|
|2 tsp||Dijon mustard|
|1 large||egg white|
|1||rib celery (diced)|
|1 Tbsp||fresh lemon juice|
|2 Tbsp||reduced-fat mayonnaise|
|2 tsp||extra virgin olive oil|
Pick over crabmeat removing any shell.
Break the saltines into about 1/4 inch pieces.
Fold the crabmeat together with the crumbled saltines. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.
Fold together gently until well blended. Be careful to not break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Preheat the oven to 400° F.
Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes.
Serving size = 2 crab cakes
Servings = 4
Amount Per Serving
|Calories 168||Calories from Fat 55|
|% Daily Value|
|Total Fat 6g||9%|
|Saturated Fat 1g||5%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 5g||2%|
|Dietary Fiber 0g||1%|
|Vitamin A 1%||Vitamin C 9%|
|Calcium 11%||Iron 8%|
|Vitamin K 13 mcg||Potassium 430 mg|
|Magnesium 42 mg|