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Zucchini Crab Cakes

June 5, 2021 · by gennavee ·

It’s sometimes hard to find fresh lump crab meat in Colorado. I got lucky this week and decided to make crab cakes with my find. I love how the zucchini gives the cakes extra body without the extra calories. These hearty cakes are only 177 per two cakes – what a perfect summer dish that respects your figure!

Crab Cakes:

1/2 red bell pepper

1 small zucchini (grated and wrung out in a kitchen towel to remove moisture)

1 pound lump crab meat

1 Tablespoon Low fat Mayo

1 Egg

3 TB Garbanzo Flour

1 Tablespoon shallot, chopped

1.5 TB grapeseed oil, divided

Zest of 1 lemon

Dash of hot sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon seafood seasoning (such as Old Bay)

Pinch Red pepper flake

1/2 teaspoon tarragon

Directions:

In a skillet on medium heat, add 1/2 tablespoon grapeseed oil and sauté red bell pepper, zucchini, and shallot until soft, about 4 minutes.

In a medium bowl, whisk reduced fat mayo and egg. Add red pepper flake, tarragon, salt, pepper, seafood seasoning, and lemon zest. After vegetables have cooled, add to egg mixture along with 1 lb crab meat. Stir in garbanzo flour and mix well.

On a separate plate, form crab cakes, eight cakes.

Reheat skillet to medium heat and add 1 tablespoon grapeseed oil. When oil start to sizzle add four crab cakes. Pan fry for 4-5 minutes, flip crab cakes and cook for another 4-5 minutes. Remove crab cakes onto a plate and add the remaining four cakes to the pan. As before, pan fry crab cakes 4-5 minutes on each side. Serve with mustard sauce. Two crab cakes per serving.

Sauce:

1 Tablespoon Dijon mustard

1/2 Tablespoon reduced fat mayonnaise

1 Tablespoon reduced fat sour cream

2 teaspoon lemon juice

1 teaspoon chopped pickles

Directions:

In a small bowl, whisk together mustard, mayo, sour cream, and lemon juice. Stir in the chopped pickles.

Servings: 4 * Calories Per Serving: 177 * Fat: 16.7 g * Carb: 6.9 g * Fiber: 1.1 g * Protein: 19.1 g * Sugar: 1.8 g * Sodium: 938 mg * Cholesterol: 106 mg

Filed Under: low-calorie-recipes ·

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