Crab Cakes

By Joseph McPhee, MD, FACS, FASMBS | Lancaster General Health/Healthy Weight Management and Bariatric Surgery | Lancaster, PA

Simple yet delicious crab cake recipe.

Servings: 7 | Prep Time: 20 | Cook Time: 30

Calories: 190 | Total Fat: 6g | Total Carbs: 18g | Protein: 15g

Ingredients:

2 tbsp. olive oil

1 scallion, chopped

1 tbsp. garlic, chopped

½ c. celery, chopped

1 c. roasted red pepper, chopped

¼ c. fresh parsley

¼ c. fresh basil

Instructions:

1 tbsp. Dijon mustard

1 egg

1 tbsp. Worcestershire sauce

¼ c. low fat mayonnaise

1 ½ tsp. seafood seasoning mix

1 c. wheat bread crumbs

4 4oz. cans lump crab meat

Using a large frying pan, add one tbsp. of olive oil to cook the scallion, garlic, celery, and red pepper for about 10 minutes on medium heat. Add the basil and parsley and cook another 5 minutes. Add this mixture to a food processor and pulse 4-5 times. Set aside and let cool. In the meantime drain the crab meat and place in a large bowl along with the remaining ingredients. Once cool add the veggie mixture. Using your hands, knead the mixture together then make roughly ¾ inch thick crab cakes. Place the patties on a plate and put in the freezer for about 10 minutes. Meanwhile heat the oven to 375°F. Put the second tbsp. of olive oil in a frying pan and, when the oil is hot, quickly brown the cakes on both sides - no longer than 15-20 seconds a side. Transfer the crab cakes to a flat oven pan or baking sheet and bake for 15 minutes.

Comments:

Can be used as an appetizer with smaller sizes or main dish.

Appetizers | Page 14