Best 4 Crab Cakes Lightened Up Recipes

THE ULTIMATE CRAB CAKES

Steps:

• Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
• Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
• To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
• Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
• Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

CRAB CAKES - LIGHTENED UP

Steps:

• To make dipping sauce: Combine all the ingredients in a small bowl. Cover and chill until you serve the crab cakes.
• To make crab cakes: Put the first seven ingredients into a large bowl and blend together with a whisk. Gently fold in the crab meat and plain bread crumbs. In a non-stick standard-size muffin tin, lightly coat eight muffin cups with cooking spray, then fill the cups with equal amounts of the crab misture. Press down lightly on each crab cake so that the top is flat. (Don't press too hard or they may be hard to get out.) Cover the muffin tin with plastic wrap and refrigerate for about an hour. After an hour, try to take one of the crab cakes out of the tin. It if doesn't stay together firmly, put the muffin tin in the freezer for about 10 minutes.
• Once the crab cakes are thoroughly chilled, preheat the oven to 400 degrees. fill a shallow dish with the panko bread crumbs. After removing each crab cake from the muffin tin, gently roll it in the panko until the whole crab cake has a light coating.
• Lightly coat a non-stick baking sheet with cooking spray, then place each crab cake on the sheet. Lightly coat the top of each crab cake with cooking spray. Bake for 12 - 15 minutes or until the coating is crispy and lightly browned. Serve immediately with the dipping sauce.

EASY CRAB CAKES

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

AUNT RUTH'S CRAB CAKES

Steps:

• Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
• Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.