I’ve gotten some positive feedback on the recipes I posted last week, so it seems like a good idea to start sharing some more! I’ll try to put up a new one every Saturday morning… Let’s call it the “Recipe For The Weekend” series. Or if you prefer, “Recipe For the Win!”
Earlier this week I had a hankerin’ for some healthy crab cakes. I found a few recipes online — here’s my slightly-adapted version. I used a pound of canned Blue Crab that I got at Costco for $14. Delicious!
(Sadly, I forgot to snap a photo. The “crab cake” pictured above is clearly not mine!)
Whole-Grain Crab Cakes
Using whole wheat bread to make the breadcrumbs turns these into a hearty, satisfying dish - while the Greek Yogurt helps keep them from drying out.
- 1 pound crab meat drained and rinsed (don’t use the imitation stuff; it’s loaded with sugar and fillers)
- 1/2 cup fat-free Greek yogurt I like Fage but any brand will do
- 1/2 cup chopped parsley
- 1 egg lightly beaten
- 3 slices 100% whole wheat sandwich bread crumbed in the blender or food processor
- 1 tablespoon grainy mustard
- 1/4 teaspoon Tabasco hot sauce more or less, based on your preference
- 1/4 teaspoon ground pepper to taste
- 1 tablespoon extra virgin olive oil
Mix all the ingredients except the olive oil in a large bowl.
Heat the oil in a non-stick pan on medium heat.
Divide evenly into 8 balls, then shape into 1-inch thick patties and fry gently, about 5 minutes on each side, until nicely browned and cooked through.
I served them with a blue cheese-horseradish-yogurt sauce, which was tasty, but definitely too overpowering.
If you have a good crab cake sauce recipe, please share in the comments!
Photo by Whipped Bakeshop.