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Maryland Crab Cakes

Heart Healthy Maryland Crab Cakes Recipe

               
Maryland Crab Cakes
Try your hand at at healthy Maryland-style crab cakes with bold, tasty spices. Panko bread crumbs add a wonderful crisp texture, while fresh herbs and citrus zest help take the crab cakes to new heights.
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Ingredients
Recipe yields 4 servings
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 scallions, sliced thin
1/2 tsp minced fresh ginger
1/2 tsp Worcestershire sauce
1/2 tsp whole grain mustard
1/8 tsp hot sauce
1/2 cup evaporated milk
1/2 lb jumbo lump crabmeat
2 Tbsp chopped chives
2 Tbsp fresh chopped parsley
1 cup panko bread crumbs
1/2 tsp finely grated lime zest
2 Tbsp olive oil
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Helpful how to videos
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Directions
Step 1

Lightly coat a skillet with nonstick cooking spray, and heat over moderate heat. Add red pepper, celery and scallions, and sauté until vegetables are just softened, about 2 minutes.

Step 2

Stir in ginger, Worcestershire sauce, mustard, hot sauce and evaporated milk. Boil mixture until it is reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.

Step 3

In a separate bowl, combine crabmeat, chives, parsley, 3/4 cup of panko and lime zest. Combine reduced cream mixture with crabmeat and stir gently. Avoid breaking up crab pieces.

Step 4

With moistened hands, shape crab mixture (approximately 1/3 cup each) into 8 cakes, about 3 inches wide and 3/4 inch thick. Spread remaining panko on a large plate. Coat crab cakes with panko and transfer to a baking sheet lined with wax paper.

Step 5

Heat 1 tablespoon of canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 2 minutes per side. Transfer to a platter. Repeat with remaining canola oil and crab cakes. Serve immediately.

Time: 45 minutes
Servings: 4
Calories: 221
Make this for:
Dietary Review:
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Jane Schwartz, RDN, CLT
This recipe has been reviewed by a dietitian.
Nutrition Info
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Nutrition facts
Serving Size: 2 crab cakes
Per serving:
calories:221
total fat:10g
sat fat:2g
cholesterol:61mg
sodium:387mg
total carb:19g
fibers:1g
proteins:12g

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Heart Healthy Maryland Crab Cakes Recipe
Ingredients
Recipe yields 4 servings
1/4 cup chopped red bell pepper
1/4 cup chopped celery
2 scallions, sliced thin
1/2 tsp minced fresh ginger
1/2 tsp Worcestershire sauce
1/2 tsp whole grain mustard
1/8 tsp hot sauce
1/2 cup evaporated milk
1/2 lb jumbo lump crabmeat
2 Tbsp chopped chives
2 Tbsp fresh chopped parsley
1 cup panko bread crumbs
1/2 tsp finely grated lime zest
2 Tbsp olive oil
Directions
Step 1

Lightly coat a skillet with nonstick cooking spray, and heat over moderate heat. Add red pepper, celery and scallions, and sauté until vegetables are just softened, about 2 minutes.

Step 2

Stir in ginger, Worcestershire sauce, mustard, hot sauce and evaporated milk. Boil mixture until it is reduced by half, about 6 minutes. Transfer to a bowl and let cool slightly.

Step 3

In a separate bowl, combine crabmeat, chives, parsley, 3/4 cup of panko and lime zest. Combine reduced cream mixture with crabmeat and stir gently. Avoid breaking up crab pieces.

Step 4

With moistened hands, shape crab mixture (approximately 1/3 cup each) into 8 cakes, about 3 inches wide and 3/4 inch thick. Spread remaining panko on a large plate. Coat crab cakes with panko and transfer to a baking sheet lined with wax paper.

Step 5

Heat 1 tablespoon of canola oil in a medium nonstick skillet. Add half of the crab cakes and cook until browned and crisp, about 2 minutes per side. Transfer to a platter. Repeat with remaining canola oil and crab cakes. Serve immediately.

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