This dish is a healthy take on an American classic. You won't miss the mayo or fried cooking method. Here it is all about the crabmeat and the traditional flavorings. Crab cakes are a definite staple on any Louisiana menu. You can enjoy these ones at only 150 calories per serving. Enjoy!
1 1/4 pounds of jumbo lump crabmeat
2 teaspoons chives chopped fine
1 1/2 teaspoons flat leaf parsley choped fine
1 1/2 tablespoons Old Bay Seasoning
3/4 teaspoon dijon mustard
3/4 teaspoon fresh thyme
5 ounces peeled cooked and put through a potato ricer
1 1/2 egg whites
panko bread crumbs as needed
3/4 teaspoon fresh lemon juice
1 1/2 teaspoons white wine
1 teaspoon chives chopped fine
1/2 egg white
Vegetable cooking spray
1. Cook potatoes in boiling water, cool, rice with potato ricer.
2. Pick crabmeat to remove bits of shell. Place crabmeat in a bowl.
3. In another bowl, mix together 1 1/2 teaspoons of chives, parsley, Old Bay Seasoning, mustard, thyme, and riced potatoes. Add crabmeat and fold gently, careful to not break up the crabmeat.
4. In stainless-steel bowl, place 1 1/2 egg whites, lemon juice, and white wine. Whip to form stiff peaks.
5. Fold whipped egg whites into crab mixture and mold into 3 ounce crab cakes.
6. Slightly whip (only to break up) 1/2 egg white in a metal pan. Mix together bread crumbs and chives in a second pan. Dip the crab cakes in egg white, then in crumbs mixed with chives.
7. Heat nonstick pan to medium to medium high heat. Spray pan with vegetable oil cooking spray and saute crab cakes to a crisp golden brown.
Serve with salsa or over a bed of spicy greens.