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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
1 pound fresh lump crabmeat, picked over for cartilage |
1 egg, whisked |
1/2 cup chopped scallions (optional) |
2 tablespoons mayonnaise |
1 tablespoon dijon mustard |
1/4 teaspoon salt |
1/2 teaspoon black pepper |
2 tablespoons breadcrumbs, preferably whole-grain (use more as needed) |
2 tablespoons olive oil |
lemon wedges (optional, for serving) |
Directions:
1. Combine crabmeat, egg, scallions (if using), mayonnaise, Dijon mustard, salt, and pepper in a large bowl. Add enough breadcrumbs to bind mixture enough to form into cakes. Refrigerate the mixture until you're ready to cook.
2. Heat a large nonstick skillet over medium-high heat for 2-3 minutes; add oil, and heat until it shimmers. Shape crab mixture into 8 (1-inch-thick) cakes, using 1/3 cup mixture for each; cook, adjusting heat as necessary and gently turning once, until golden brown on both sides (about 5 minutes per side). Serve 2 crab cakes per plate with lemon wedges and Cherry Tomato and Corn Salad.
3. Note: Most of the sodium in this meal is from naturally occurring sodium in the crab.
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