Updated: 01/03/2017 4:02 PM | Print Story |  Email

Baked Crab Cakes

Owner of Golden Fig, Laurie Crowell, explains how she cuts 1000 calories from her tasty crab cake recipe just by baking them instead of frying!

1 TB butter and 1 TB olive oil
1/2 C red onion- diced small
3/4 C mixed bell peppers- diced small
1/2 C celery - diced small
Salt and Pepper to taste
1/4 C fresh flat leaf parsley- minced
1 tsp Dynamite Herbs
1/4 tsp Tabasco
2 Tsb capers- rinsed, drained, chopped
1/2 tsp. Worcestershire Sauce
1/3 lb lump crabmeat. Drained
1/4 C Panko style bread crumbs
1/4 C mayonnaise
1/2 tsp. dijon mustard
1/2 tsp fresh lemon juice and zest
1 large eggs, lightly beaten

In saute pan melt 1 Tb butter and 1 TB olive oil. Add onion, bell peppers, celery and salt and pepper, parsley, herbs, Tabasco, capers,  Worcestershire and simmer until veggies are tender (about 15 min). Remove from heat and cool to room temperature.

In a medium bowl, stir together mayonnaise, mustard, lemon juice, lemon zest and eggs. Stir Well.
Break crabmeat into smaller pieces into bowl with mayo mixture and & sprinkle in panko
Add crab mixture to cooked vegetable mixture and be sure it is mixed well. Refrigerate 30 minutes then shape into cakes.

Bake at 350 degrees for 20 minutes or until crispy on outside.
Serve with dipping sauce.

 

Dipping sauces:

Cucumber Dill Sauce

1 cup plain Greek yogurt
1 seedless cucumber
1 TB capers, rinsed
1 TB fresh dill
1 lemon, zested


Put all ingredients in blender of food processor. Pulse until cucumber is coarsely chopped and all is blended. Let sit at least 1 hour before serving.

 

Avocado Dill Sauce

1 ripe avocado
1/4 C Greek yogurt
1 TB fresh dill
Juice and zest of 1 lime


Place all items in blender or food processor. Buzz up until well blended. Add a little warm water to thin out if too thick in blending process.

By baking these instead if frying, 1000 calories are saved!