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!
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
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
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.
1 Tablespoon Dijon mustard
1/2 Tablespoon reduced fat mayonnaise
1 Tablespoon reduced fat sour cream
2 teaspoon lemon juice
1 teaspoon chopped pickles
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