HG’s Crabby Patty
(from Whosyababy05’s recipe box)
This crab cake recipe is so good, we’re actually embarrassed for other crab cakes. Seriously. We are. P.S. Sure, this recipe calls for a lot of ingredients, but many of them are kitchen staples, and the recipe is SO, SO worth it!
Serving Size: 1 (very large!) crab cake
Calories: 117
Fat: 2g
Sodium: 799mg
Carbs: 11.5g
Fiber: 2.25g
Sugars: 2.5g
Protein: 14g
POINTS® value 2*
Source: Hungry Girl
Serves 3 peopleCategories: Appetizers, HG
Ingredients
- Two 6-oz. cans lump crabmeat, drained (about 1 cup drained crabmeat)
- 2 1/2 slices light white bread (40 - 45 calories each with around 2g fiber per slice), lightly toasted
- One wedge The Laughing Cow Light Original Swiss cheese, room temperature
- 3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- 2 tbsp. finely diced onion
- 2 tbsp. finely diced celery
- 1 tbsp. fat-free mayonnaise
- 1/2 tbsp. Best Foods/Hellmann's Dijonnaise
- 1/2 tbsp. finely chopped fresh curly parsley
- 1 tsp. minced garlic
- 1/2 tsp. lemon juice
- 1/2 tsp. whipped light butter or light buttery spread (like Brummel & Brown), melted
- 1/4 tsp. Worcestershire sauce
- dash hot pepper sauce (like Tabasco)
- dash salt, or more to taste
- dash black pepper, or more to taste
- Butter-flavored nonstick spray
Directions
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Preheat oven to 450 degrees.
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Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
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Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined. Add onion and celery, lightly mix again, and set aside.
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Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. If you like, add additional salt and black pepper to taste.
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Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray. Take one-third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick — repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
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Bake in the oven for 14 – 15 minutes, until the cakes are slightly firm and cooked through. Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!
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MAKES 3 SERVINGS