Living in DC you see crab cakes on almost every restaurant’s menu. With Maryland and its many crabs so close, they are everywhere!
And don’t get my wrong, I love crab cakes and I’m not complaining. They are pretty delicious, and I am always tempted to order them when out. But the catch is that they aren’t exactly going to be the healthy choice nine times out of ten.
I came across this recipe recently which greatly reduces the sodium and fat by cutting out lots of the traditional fillers and nixing some stuff from the remoulade sauce and swapping in some stronger-flavored spices and using low-fat mayo!
To start, you mix up what will hold the crab cakes together: chives, parsley, mayo, lemon zest, lemon juice, egg, red pepper and garlic salt.
Then you add in some bread crumbs and the crab. (I forgot to take a picture of the mixture…whoops!)
Once it is all mixed, cover with plastic wrap and toss in the fridge for 30 minutes.
While everything is chilling, make the remoulade. All you have to do is combine some mayo, chopped shallots, dijon mustard, lemon juice, chipotle pepper, garlic salt and regular salt. Whisk that all together and you get…
Once the crab mixture is done chilling, use a 1/3 cup measuring cup and scoop and pack some of the mixture into it. Invert it on to a flat surface and pat down slightly. Repeat until you have 8 patties.
Heat 1 1/2 tsp of olive oil in a skillet, and place 4 patties in there. Cook 4 minutes on each side, until golden brown.
Remove from skillet, and repeat with remaining for crab cakes.
For the asparagus, I simply sprayed them with olive oil spray and sprinkled with salt, and tossed on my little George Foreman Grill for about 4 minutes.
Then you just plate everything together and serve!
The crab cakes turned out to be really light with a nice crunch outside, and the sauce has a nice kick to it! It doesn’t taste exactly like what you might get at a restaurant, but a bit of old bay seasoning might have done the trick!
This is a great meal to whip up for friends, as you can make the crab cake mixture and remoulade in advance!
2 tbsps fresh chives, finely chopped
1 tbsp fresh parsley, finely chopped
1 1/2 tbsps low-fat mayonnaise
1/2 tsp lemon zest, grated
1 tbsp fresh lemon juice
1/8 tsp ground cayenne (red) pepper
1 large egg
1/2 tsp garlic salt
1/3 cup panko breadcrumbs
1 lb lump crabmeat
1 tbsp olive oil, divided
1/4 cup low-fat mayonnaise
1 tbsp chopped shallots
2 tsps dijon mustard
1 tsp fresh lemon juice
1/4 tsp garlic salt
1/8 tsp kosher salt
Combine the first 8 ingredients for the crab cakes in a medium bowl and whisk until combined
Add in breadcrumbs and crab, and mix gently to combine
Cover the mixture and place in the fridge for 30 minutes
In a small bowl, combine all the ingredients listed for the remoulade and stir with a whisk until well combined. Put in the fridge to chill while you cook up the crab cakes.
Remove the crab cakes from the fridge, and fill a 1/3 cup dry measuring cup with the crab mixture. Invert onto a work surface and gently pat. Repeat until all of the crab mixture is used up, should make about 8 crab cakes.
In a medium skillet, heat 1 1/2 tsps oil over medium-high heat. Place crab cakes, about 4, in the pan.
Cook each crab cake for about 4 minutes per side, or until golden brown. Set crab cakes aside, and repeat with remaining oil and crab cakes.
Yields 4 servings (2 crab cakes and about 1 1/2 tbsps per serving)