It's always nice when I have time to make a proper lunch. It seems like I am usually on the go. Today I had a wild hair and decided to make crab cakes. They happen to be a favorite of mine, but I don't have them very often. Since Carl (my darling hubby) is allergic to crab I have been scared to cook it at home for fear of contaminating our kitchen. I'm still a little nervous about that, but I will make sure the kitchen is EXTRA clean.
I didn't have a recipe. Instead I decided to wing it and hope for the best. They turned out delicious so I plugged the recipe into the Spark People recipe calculator. I didn't do too bad. They were only 230 calories per serving (Yay!). I was estimating on the amounts of everything, because I didn't measure any of the seasonings. If I had it to do over again I might add some diced celery or serve it as an appetizer with a roasted red pepper sauce. It married quite well with a salad which was lightly dressed with lemon juice and just a dash of Ken's Steakhouse Lite Northern Italian dressing. The salad was a simple mix of baby spinach and romaine. I threw in a few capers, scallions, cucumbers, tomato, and a little bit of red cabbage. I'm saving the second crab cake for lunch tomorrow. Maybe I will experiment with a roasted red pepper sauce. Let me know if you have a good recipe for one, and I will add it as a guest post.
Here is my impromptu recipe:
- 1 Can of Crab Meat, Preferably Lump, drained
10 Saltine Crackers, crushed
1 Tbsp. Spicy Brown Mustard
2 tsp. Worcestershire Sauce
1 Egg White, beaten
1 Tbsp. of Shallot, finally diced
1.5 Tbsp. of Extra Virgin Olive Oil
2 tsp. Dried dill
1 tsp. Paprika
1/2 tsp. Cayenne pepper, or more to taste
Salt and Pepper to taste
DirectionsPreheat the oven at 350 degrees.
Heat 1/2 tbsp. of olive oil on the stove on medium high heat. Once the oil starts to smoke toss in the diced shallot. Salt and pepper the shallot and cook for 1 minute.
Combine the shallot with the crab, crushed saltines, mustard, egg white, and spices. Go easy on the salt because the saltines are already salty.
Heat 1 tbsp. of olive oil in the skillet on medium high heat. While waiting for that to heat up create 2 patties out the crab mixture each about 1/2 cup. I like to use the measuring cup to form the patty. Once the oil starts to smoke add the crab cakes to the skillet. Cook them on each side for 2 1/2 to 3 minutes. Transfer the crab cakes to the oven and cook for an additional 15 minutes. Serve immediately over a lightly dressed salad.
Serving Size: 2 servings each about 1/2 cup
View this recipe and other recipes on Spark People. My recipes are under FITNESSSARA.