Thursday, January 12, 2012

Healthy crab cakes, yes please!

I have always loved crab cakes. Now, my kids? Not so much...but I'm trying this one this weekend, and they're gonna try em!

And if they don't like them, more for me. :)


• 3 (1-ounce) slices white bread
• 1/4 cup finely chopped green onions
• 2 tablespoons chopped fresh dill
• 2 tablespoons reduced-fat mayonnaise
• 1/4 teaspoon black pepper

• 2 large egg whites
• 1 pound lump crabmeat, shell pieces removed
• 1 tablespoon canola oil, divided
• Cooking spray

1. Preheat oven to 400°.
2. Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroug
hly heated and golden.

~From Cooking Light {love this mag!}

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