Wednesday, May 4, 2011

Let Them Eat (Crab) Cakes!

Crab Cakes!

Half of the Austin Luskeys has a strong commitment to a healthy lifestyle. The other half prefers creamy, sugary, indulgence is working on it. To aid in the fight against temptation, Brian purchased a subscription to Clean Eating Magazine and although I've only made one recipe from said magazine, I'm already hooked!

For your cooking/eating pleasure...

Crab Cakes:
1lb crabmeat, drained and picked for shells
1tb Dijon mustard
4tb whole-wheat panko bread crumbs
2tb chopped fresh parsley
4 scallions (white and some green parts) thinly sliced
Zest 1/2 lemon
1.5 tsp salt-free chili or cajun seasoning (like ms. dash extra spicy seasoning blend)
1tsp smoked paprika
1/8tsp sea salt
1lg egg
1lg egg white
1/4c whole wheat flour
fresh ground pepper to taste
2tb safflower oil, divided
Lemon wedges for serving, optional

In large bowl combine crabmeat, dijon, panko, parsley, scallions, lemon zest, chili season, paprika, salt, egg and egg white. Gently fold mixture with rubber spatula to blend to form patties, firmly pack crab mixture into a 1/4c measuring cup. Invert crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat. Add 1tb of oil to large, heavy skillet and heat on medium. Add half crab cakes to cook until golden brown, 4-5 minutes per side.

Yields: 10 crab cakes

Optional Salsa:
1c honeydew diced
1c strawberries diced
1/2sm red onion diced
1 jalapeno pepper seeded and diced
3tb chopped parsley
1.5tb fresh lemon juice
pinch sea salt

Mix all salsa ingredients. Can be made upto 4 hours ahead. Serve at room temp.

You're welcome,

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