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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination, says Kathy Buchanan of Hartsville, South Carolina. This recipe is so good, you can serve it as an appetizer or a main dish. Ingredients:
1 egg, lightly beaten |
1/4 cup fat-free mayonnaise |
1/2 cup soft bread crumbs |
2 green onions, finely chopped |
1 tablespoon minced fresh parsley |
1 teaspoon ground mustard |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed |
1 tablespoon butter |
1 tablespoon canola oil |
6 tablespoons seafood cocktail sauce |
Directions:
1. In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties.
2. In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce. Yield: 9 servings.
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