Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Dinner
This Recipe Makes: 6 Serving(s)
Traditionally, crab cakes are fried in butter. This healthy alternative bakes them. It also takes advantage of panko, a type of bread crumb that adds a lot of crunch to a dish without adding a lot of fat.
What you’ll need
8 oz crabmeat1/4 cup light mayonnaise1/2 med lemon juice and zest1 large egg1 tbsp. Chili Sauce2 tbsp. sweet white onion, minced1 tsp. dried dill weed or 1 tablespoon fresh dill, snipped1 tsp. dry Dijon-style mustard blended with 2 tablespoons water1/2 cup panko
Preheat the oven to 450 degrees Fahrenheit. Prepare a baking sheet with nonstick spray.
Mix the first 8 ingredients together in a bowl.
Spread the panko bread crumbs on a piece of waxed paper.
Make 12 little burgers using about 1 tablespoonful of the crab mixture. Coat with panko.
Bake for 5 minutes. Turn and bake for another 5 minutes, or until very crisp. Serve on slices of cucumber, leaves of romaine lettuce, or small pieces of bread.
Starch: 1/2Meats & Meat Substitutes: 1