Crab Cake Recipes

[marshalynne]

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Does anyone have a YUMMY healthy recipe for Crab Cakes? My boyfriend and I love them and I would like to serve them with sweet potato fries (baked or grilled?) and coleslaw (he ASKS for my healthy recipe!!)
THANKS!

[Peggy]

marshalynne,

There are two CL crab cake recipes that we like. They are the Wild Rice Crab Cakes (Oct 2000) and Thai Crab Cakes with Cilantro Peanut Sauce (Jul/Aug 1998). Do you have access to these recipes? I'm not sure if they are on the recipe finder. If you need them, let me know and I can post them.

Peggy

PS I just checked and the Thai Crab Cakes are posted in the recipe finder.

[This message has been edited by Peggy (edited 05-10-2001).]

[JLS]

I am currently at work, but have a great WW recipe that I will share when I get a chance. It is excellent !

[SusanMac]

Good to know you liked the wild rice crab cakes (i've been meaning to make those, but have never gotten around to it)

Have you tried other rices, or just wild rice? I'm afraid the wild rice flavor would over power the delicate crab flavor

[cjm]

marshalynne - DH & I like crab cakes with poached egg on english muffin covered with Hollandaise Sauce. I make the crab cakes in advance & freeze in individual pkgs. so we can have a "special" breakfast during the week or on the weekend.

Crab Cakes (CL October 1999 issue pg. 269)

1 lb lump crabmeat, shell pieces removed
1/2 cup crushed saltine crackers (about 12 crackers)
1/3 cup chopped fresh parsley
1/3 cup chopped bottled roasted red peppers (I omit the roasted red peppers sometimes-just for a slight change in taste)
2 Tablespoons plain low-fat yogurt
1 Tablespoon water
1 Tablespoon lime juice
1/4 teaspoon hot sauce (Tabasco)
1/4 teaspoon salt (I omit the salt)
1 large egg white, lightly beaten
1 Tablespoon vegetable oil, divided

1. Combine all ingredients except oil in large bowl. Divide crab mixture into 6 equal poritons, shaping each into a 1-inch-thick patty. Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add 3 patties; cook 4 minutes. Carefully turn patties over; cook 3 minutes or until golden(mine usually take longer to cook). Repeat proceudre with remaining 1 1/2 teaspoons oil & remaining patties.

Yield: 6 servings

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Low-fat Hollandaise Sauce (this came from Grace on this BB=CL Mar/Apr 1993 pg 103)

1 1/2 Tblsp. cornstarch
1/2 tsp. dry mustard
2/3 cup 1% low-fat milk
2 Tblsp. egg substitute
2 1/2 Tblsp. lemon juice
2 tsp. margarine
1/2 tsp. salt (I omit the salt)

Combine cornstarch & mustard in a 2 cup glass measure. Gradually add milk & egg substitute, blending with wire whisk. Microwave at high 1 minute, stir well. Microwave at hige an additional 1 1/2 minutes or until thickened (((I Microwave only 1/2 minute for the second time))) stirring every 30 seconds. Add lemon juice, margarine & salt; stir with a wire whisk.

Yield: 1 cup (serving size: 1 Tablespoon)

Both of these are VERY EASY and I think pretty healthy.

Enjoy!

[Vanessa]

Maryland is famous for their crab cakes. There are so many variations but basically you start with crab meat and what I would call fillers Old Bay and fry them. Going with a healthier approach I bake crab cakes. The easiest recipe I make is from GOurmet yrs ago. Has no fillers (I am allergic to bread anyway)
Brush your baking sheet with olive oil
then mix 1 pound of good quality lump cram meat (picked over) with 1 large egg, 1 tab whole grain mustard and 1/2 c mayo (yes use light mayo). Add salt, pepper and Old Bay sEasoning or cayenne if you like. Oven at 400. Gently form mixture into 4 1 inch thick crab cake and transfer to sheet. Bake 15 to 20 mins until golden. Let stand 5 minutes and serve!
Now The Sea Grill in NY has an all crab crab cake recipe which uses corn flakes

"ALL CRABMEAT" CRAB CAKES
The SeaGrill NYC
1 1/2 cups cornflake crumbs
1 pound jumbo lump crabmeat
1 1/2 teaspoons homemade mayonnaise, or best-quality store-bought
1 1/2 teaspoons Old Bay seasoning
1/3 teaspoon cayenne pepper
1 large egg yolk
1 tablespoon red bell pepper, cored, seeded, finely diced
1 tablespoon yellow bell pepper, cored, seeded and finely diced
1 1/2 teaspoons fresh chives
1/4 teaspoon minced jalapeZo pepper
2 teaspoons unsalted butter
True orange sabayon sauce (recipe to follow)
Tartar sauce or spicy honey mustard sauce

Preheat oven to 375 degrees. Distribute the cornflake crumbs on a platter. Combine all the remaining ingredients except the butter and accompaniment in a nonreactive bowl and toss gently until well blended. Make 8 crab cakes no more than 3 inches thick, pressing the ingredients together well.

Place the cakes on the crumbs and coat lightly on all sides. Put the cakes on a baking sheet and dot each with a bit of butter. Bake the cakes until just hot, about 6 minutes, and serve with one of the accompaniments. Yield: 8 cakes

TRUE ORANGE SABAYON
The SeaGrill in NYC
2 large egg yolks
1 large egg
1 teaspoon grated orange zest
2 tablespoons fresh orange juice
2 tablespoons white wine
6 dashes hot pepper sauce
1/2 teaspoon salt

Combine all the ingredients in a medium nonreactive bowl. Set up a double boiler, adding 3 inches of water to the bottom pot. Bring to the boil. Whisk the ingredients until frothy. Pour into the double boiler and continue to whisk until the sauce is lightly thickened, about 7 minutes. If the sauce seems to be thickening too rapidly, lift the top pot off the heat, whisking continuously to disperse heat. Return the pan to the double boiler and continue whisking until done. Yield: 1 cup

[marshalynne]

Thanks for the great recipes everyone!