1 lb crabmeat, preferably lump
2 shallots, minced
1/2 medium red bell pepper, seeded, minced
1/2 medium green bell pepper, seeded, minced
1 celery rib, finely minced
1 large garlic clove, minced
3 tbsp minced flat-leaf parsley
1/4 cup unseasoned dry bread crumbs
1 1/2 tsp Old Bay Seasoning
= (or other seafood seasoning)
1/4 tsp freshly-ground black pepper
1/8 tsp cayenne pepper
1 large egg, beaten
Refrigerated butter-flavored cooking spray, as needed
Pick through crabmeat, removing all bits of shell. Place in a bowl and mix with shallots, bell peppers, celery, garlic, and parsley. Stir in bread crumbs, Old Bay Seasoning, finely ground pepper, cayenne pepper, and egg.
Wet your hands with cool water. Pat crab mixture into 4 large or 8 small patties. Wrap in plastic wrap or waxed paper and refrigerate for at least 30 minutes.
When ready to cook, lightly coat a cast-iron or heavy nonstick skillet with cooking spray. Place over high heat and add crab cakes. Brown for about 3 minutes per side, turning once, until golden brown and crusty. Serve hot with the salsa alongside.
This recipe yields 4 servings.
- Exchanges Per Serving
- 4 Very Lean Protein
- 1/2 Carbohydrate (bread/starch).170 calories (16% calories from fat)
- 27 g protein
- 3 g total fat (0.5 g saturated fat)
- 9 g carbohydrates
- 1 g dietary fiber
- 133 g cholesterol
- 672 mg sodium..