Crab Cakes Lightened Up Recipes

CHIVE CRAB CAKES

Steps:

• In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.

LIGHT CRAB CAKES

Steps:

• Reserve 1 cup of the bread crumbs to coat crab cakes.
• Mix remaining ingredients well, adding crab last and coating gently.
• Shape into eight 1/2 inch thick patties.
• Coat patties with remaining bread crumbs.
• Heat 1 tbsp oil in 9 inch skillet over medium high heat.
• Gently place 4 patties in skillet.
• Cook for 3 minutes per side.
• Repeat with remaining 4 patties.

CLASSIC CRAB CAKES

Steps:

• In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.