What could be better than a low fat and low calorie delicious crab
cake?
Check out more of Linda's great
Crab Recipes and
Appetizer Recipes for more great cooking ideas.
Don't forget to check out my
Spanish Paella Dinner Menu (with recipes) using these delicious
Crab Cakes with Orange-Dill Sauce as a tapa.
Crab Cakes with Orange-Dill Sauce
Recipe Type:
Crab,
Seafood,
Seafood Appetizers,
Bread Crumbs,
Chile Pepper,
Oranges,
Diet
Yields: 4 servings
Prep time: 30 min
Cook time: 10 minutes
Ingredients:
Orange-Dill Sauce (see recipe below)
1 pound cooked fresh crab meat*
4 teaspoons butter, divided
1/4 cup finely-chopped celery
1/4 cup minced green onions
1 tablespoon minced fresh chives
1 jalapeno
chile pepper
, cored, seeded, and minced
1/4 cup light or low-fat mayonnaise
1/4 cup
bread crumbs**
1 teaspoon freshly-squeezed
lemon juice
Salt and white pepper to taste
1 large
egg, slightly beaten
*If you can't get
fresh crab, look for the pasteurized crab usually sold in the refrigerated case
of your supermarket or fish store.
**Check out
Making Homemade Bread Crumbs.
Preparation:
Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage; set aside.
In a large non-stick frying pan over medium
heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2
minutes or until vegetables are limp; remove vegetables from heat and place in a large
bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together.
Season with salt and white pepper. Carefully fold in egg with a rubber spatula until
mixture just clings together.
Divide crab mixture into eight portions and
shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto
a baking sheet lined either parchment or wax paper; cover with plastic wrap and
refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they
will not break up when fried.)
In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed).
Gently lay chilled crab cakes onto bottom of the pan; slowly fry crab cakes approximately 4 minutes per side or until crisp and golden brown,
turning once only with a spatula. If the crab cake browns too quickly, reduce heat.
The internal temperature should be 150 to 155 degrees F. with an
instant read cooking thermometer. Remove from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce.
This is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click on the underlined:
Thermapen Thermometer.
Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per
serving).
Orange-Dill Sauce:
2 tablespoons light or low-fat mayonnaise
1 teaspoon grated
orange zest
1 tablespoon freshly-squeezed
orange juice
1 teaspoon minced fresh
dillweed
In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.
Crab
Cakes with Orange-Dill Sauce - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
crab
meat |
1 pound |
5.8 |
489.3 |
10.7 |
|
butter |
4
teaspoons |
11 |
100 |
3.4 |
|
mayonnaise,
light |
6
tablespoons |
12 |
150 |
4.5 |
|
celery |
1/4 cup |
1 |
10 |
.7 |
|
green
onions |
1/4 cup |
0 |
10 |
.7 |
|
jalapeno
chile |
1 each |
0 |
20 |
.9 |
|
bread
crumbs, soft |
1/3 cup |
.5 |
40 |
1.3 |
|
egg |
1 each |
6 |
79 |
2.5 |
|
Recipe
Totals |
|
36.3 |
898.3 |
24.7 |
Recipe makes 4
servings (main course) or 6 servings (appetizer) - 2 per serving.
Each Serving Totals (main course -
2 each) - 9 Fat Grams, 224.5 calories, 6.1 WW Points
Each Serving Totals (appetizer - 2
each) - 6 Fat Grams, 149.7 calories, 4.1 WW Points
Check out my
Nutritional Chart for fat grams, carbohydrate grams, and calories for all your favorite foods.
|
