• 1/2 cup fresh bread crumbs
• 1 celery stalk with leaves, finely chopped
• 1/3 cup finely chopped and seeded red pepper
• 2 tbsp (25 ml) minced shallot
• 2 tbsp (25 ml) finely chopped parsley
• 2 tbsp (25 ml) coarse Dijon mustard
• 2 tbsp (25 ml) low-fat mayonnaise
• 2 large egg whites
• 1 tsp (5 ml) Old Bay seasoning
• 1 lb (500 g) lump crabmeat, picked through
• 1/3 cup (75 ml) all-purpose flour
• 2 tsp (10 ml) canola oil
1. Mix bread crumbs, celery, red pepper, shallot, parsley, mustard, mayonnaise, egg whites and Old Bay seasoning in large bowl. Fold in crabmeat.
2. Preheat oven to 350°F (180ºC). Spread flour on waxed paper. Divide crab mixture into 8 mounds, then form into patties with floured hands. Dredge in flour.
3. Lightly coat non-stick frying pan with non-stick cooking spray and set over medium-high heat until hot but not smoking. Cook 4 crab cakes until brown, about 2 minutes on each side. Drizzle 1 tsp (5 ml) oil around crab cakes, gently shaking pan to spread oil, right after turning crab cakes over. Transfer to plate lined with paper towels. Repeat with remaining crab cakes and oil.
4. Lightly coat baking sheet with non-stick cooking spray, place crab cakes on sheet, and bake until very hot in centre, 8 to 10 minutes.
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Chesapeake Crab Cakes