16 servings / 30 min
Prep 15 min / Cook 15 min
Ingredients
Sauce:
- 1 tbsp (15 mL) canola oil mayonnaise
- 3 tbsp (45 mL) nonfat Greek yogurt
- 1 tbsp (15 mL) finely chopped dill pickle
- 1 tsp (5 mL) drained capers, coarsely chopped
- 1/4 tsp (1 mL) smoked paprika
Crab cakes:
- 1 large egg
- 1 tbsp (15 mL) canola oil mayonnaise
- 1 tbsp (15 mL) fresh lemon juice
- 1 lb (500 g) crab claw meat, picked over for shells and cartilage
- 1 cup (250 mL) breadcrumbs
- 1/3 cup (75 mL) celery, finely chopped
- 2 scallions, thinly sliced (1/4 cup/50 mL)
- 2 tbsp (25 mL) fresh flat leaf parsley, finely chopped
- 1/8 tsp (0.5 mL) freshly ground black pepper
- 2 tbsp (25 mL) canola oil
Directions
- To make sauce: In medium bowl, mix mayonnaise, yogurt, pickle, capers and smoked paprika until well combined. Sauce will keep for up to three days in airtight container in refrigerator.
- To make crab cakes: In medium bowl, whisk together egg, mayonnaise and lemon juice until combined. Add crab meat, 1/2 cup (125 mL) breadcrumbs, celery, scallions, parsley and pepper and stir gently to combine. Put remaining breadcrumbs in shallow dish.
- Using your hands, shape about 2 tbsp (25 mL) crab mixture into patty about 2 inches (5 cm) in diameter. Coat in breadcrumbs, then place on baking sheet or clean work surface. Repeat to form remaining crab cakes for total of 16.
- In large, nonstick skillet, heat 1 tbsp (15 mL) canola oil over medium-high heat. Place eight crab cakes into skillet and cook, turning once, until crisp and browned, about 4 minutes per side. Transfer to serving plate or baking sheet, wipe any crumbs out of skillet and repeat with remaining oil and crab cakes.
- Place about 1 tsp (5 mL) sauce on top of each crab cake and serve immediately, or cover cakes and chill for up to one day, then reheat in 350 °F (180 °C) oven for 10-15 minutes.
Nutritional info per serving ( 1 crab cake and 1 tsp (5 mL) sauce)
- Calories 90
- Protein 8 g
- Total Fat 4 g
Saturated Fat: 0 g
Cholesterol: 35 mg - Carbohydrates 4 g
Fibre 0 g
Sugars 0 g
Added Sugar 0 g - Sodium 150 mg
- Potassium 136 mg