I love the simplicity of making crab cakes during the holidays because it is a simple dish to make, loaded with flavor, and easy on the waistline. Whip these up and freeze them for guests when in need of a quick appetizer. Happy Eating!
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preparation
preparation Time120 mins
cook Time
10 mins
servings
4
calories
423 per serving
ingredients
- 1 pounds lump crab meat, shells removed
- 3/4 cup panko bread crumbs
- 1/4 cup fat-free milk
- 3 tablespoons mayo
- 2 tablespoons cilantro, chopped
- 4 green onions, minced
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
- 2 teaspoons chili sauce
- 3 cup mixed greens
- 1 zucchini, sliced into half moons
- 2 roma tomatoes
- 1 lemon, juiced
- 1/2 cup mayo
- 1 tablespoons mustard
- 1 tablespoons ketchup
- 1 tablespoons worcestershire
- 1 lemon, juiced
- 2 green onions, minced
- 1 garlic, minced
- 1 red pepper, small dice
- 1 celery stalk, small dice
- 2 teaspoons hot sauce
- salt and pepper, to season
directions
For the Crab Cakes
1) In a large bowl, combine crab meat, panko, milk, mayonnaise, cilantro, green onions, salt, pepper and chili sauce. Moisten hands with water and form crab mixture into 8 cakes. Cover with plastic wrap and refrigerate for 1 hour. 2) Heat olive oil or butter in a large nonstick skillet over medium-high heat. Cook the crab cakes until crispy and golden brown, about 4 to 5 minutes on each side. Serve crab cakes with remoulade and on a bed of mixed greens tossed with zucchini, tomato, and lemon juice
For the Vegetable Remoulade
Combine remaining ingredients in a bowl and whisk together. Chill for one hour before serving on top of crab cakes. Can be made the day before
