YIELD Makes 8 servings
A favorite on every coast, this Southern-style crab cake appetizer is served with a low-fat version of the classic New Orleans sauce. The crabmeat mixture may be covered and chilled up to four hours before cooking.
INGREDIENTS
10 ounces fresh lump crabmeat 1‑1/2 cups fresh white or sourdough bread crumbs, divided 1/4 cup chopped green onions 1/2 cup fat-free or reduced-fat mayonnaise, divided 1 egg white, lightly beaten 2 tablespoons coarse grain or spicy brown mustard, divided 3/4 teaspoon hot pepper sauce, divided 2 teaspoons olive oil, divided Lemon wedgesPREPARATION:
- Preheat oven to 200°F. Pick out and discard any shell or cartilage from crabmeat. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape into 8 (1/2-inch-thick) cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat large nonstick skillet over medium heat; add 1 teaspoon oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well.
- Serve crab cakes warm with lemon wedges and dipping sauce.