Seasoned Crab Cakes with Lemon Sauce
From cheric 16 years agoIngredients
- 1 1/2 cups soft breadcrumbs shopping list
- 2 T minced green onions shopping list
- 2 T minced sweet red pepper shopping list
- 2 T nonfat mayonnaise shopping list
- 1 T finely chopped fresh parsley shopping list
- 1/2 tsp dry mustard shopping list
- 1/4 tsp ground red pepper shopping list
- 1 egg white shopping list
- 1 lb fresh crabmeat, drained shopping list
- butter-flavored vegetable cooking spray shopping list
- 1 tsp vegetable oil shopping list
- lemon Sauce (recipe follows) shopping list
- fresh parsley sprigs (optional) shopping list
- lemon wedges (optional) shopping list
How to make it
- Combine first 8 ingredients; stir well. Add crabmeat, stirring gently. Shape mixture into 5 patties.
- Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add patties; cook 5 minutes on each side or until golden. Serve with Lemon Sauce. If desired, garnish with parsley sprigs and lemon wedges.
- Lemon Sauce
- Vegetable cooking spray
- 1 T margarine
- 1/4 cup finely chopped shallots
- 1 clove garlic, minced
- 1/2 cup canned no-salt-added chicken broth, undiluted
- 1/4 cup dry white wine
- 1/4 tsp grated lemon rind
- 3 T fresh lemon juice
- 1/4 tsp pepper
- 1/8 tsp salt
- 2 tsps cornstarch
- 3 T evaporated skimmed milk
- Coat a small saucepan with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add chicken broth and next 5 ingredients; bring to a boil, stirring frequently.
- Combine cornstarch and milk, stirring until smooth. Add to broth mixture, stirring constantly, until mixture thickens. 3/4 cup.
- Per serving: 227 calories; 6.0 g fat; 20.7 g carb
People Who Like This Dish 2
- chihuahua Sonoma County, USA
- lesleyttc Wales
- cheric Oklahoma City, OK
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