Sunday, January 26, 2014

Healthy Extra Crabby, Crispy Crab Cakes - No mayo, no frying.


Healthy Crab Cakes! No Mayo! No Frying! Crispy!
This was so super delicious and easy!

For the crab cakes (makes about 4):
  • 1 lb real crab meat. We used claw.
  • 1 large egg, beaten
  • 2 tbsp greek yogurt
  • 1 tbsp fresh chopped parsley
  • 1 tbsp worcestershire sauce
  • 1 tbsp fresh lemon juice
  • 1 finely minced shallot
  • 2 tbsp old bay
  • 1/4 cup unseasoned bread crumbs or crushed up Ritz Crackers
  • Salt and Pepper, about 1 tbsp for the pepper and salt to taste.
  • Olive Oil, for the pan
  • Butter, thinly sliced
First, combine all of the ingredients except for the crab and the bread crumbs. 

Then, dump in the crab meat and using a spatula, mix it gently so that it is coated with the liquid mixture, but not completely torn apart into shreds. Afterwards, add in the breadcrumbs and gently fold in.


Drizzle Olive Oil in the bottom of a glass casserole dish. Using your hands, fold the mixture gently into patties, about 2oz in size, or the size of a puck that will comfortably fit into your palm. 

Thinly slice butter and lay on the top of each patty to help get the crispy outside.

Place in the broiler on Hi for 10 minutes. Inside of cake should read 160 when fully heated through. If more time is needed, bake at 400 for a couple more minutes. 




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