CRAB CAKES GO LIGHT

Posted in Seafood by

We love crab cakes but they can be pretty heavy, not only for the components but the fact they are deep fried. This version is substantially lighter and it is baked in the oven. We truly loved them, so don’t let the “light” label turn you off.

CRAB CAKES
(adapted from Recipe Girl)

12 square saltine (soda) crackers, crushed into crumbs
⅓ cup chopped fresh parsley
2 tablespoons low fat plain yogurt
⅓ cup chopped roasted red pepper (store-bought is fine)
1 tablespoon water
1 tablespoon freshly squeezed lime juice
2 to 3 dashes Sriracha sauce or more to taste
salt, to taste
1 pound fresh crab meat, picked over for shells and cartilage (I used 3/4 pound)
2 large egg whites

Heat the oven to 425°F, and line a large baking sheet with non-stick aluminum foil or parchment paper.

In a large mixing bowl, combine the saltine crumbs and parsley. Stir all the ingredients except the egg whites together, mixing them gently but well. Lightly whisk the egg whites in a small bowl, then add to the mixture, incorporating it well.

Form small crab cakes and arrange them 1-inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.

ENJOY!

to print the recipe, click here

Comments: We served crab legs for our Christmas dinner, and had a few leftover. After my beloved husband processed it all for me, we had 3/4 pound and I went with that amount, keeping all other ingredients the same. Worked well, no issues forming the cakes or baking them. They were superb! A little arugula salad seasoned with just lemon and olive oil was the perfect match. A light meal that was more than welcome for the two of us, when the guest had left us and the normal routine started to set in.

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11 thoughts on “CRAB CAKES GO LIGHT”

  1. You may be the cake and biscuit queen to all who know you but I have always, but always adored your savoury stuff – as here1 *smile* Yes, being me, I do love that these little beauties go into the oven but simply love all the ingredients too . . . big hug and thanks . . .

    Liked by 1 person

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    • Well, let’s not forget that I have been a bake-o-phobe for MOST of the time since I started this blog. I baked exclusively bread, but not much else. So in a way the blog changed a bit over its lifetime and even had the “cookie blog baby” as proof of the way things changed…. But I like to keep it varied, and will never stop cooking dinner anyway 😉

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  4. When I catered, I had one client who had me do monthly business lunches, and always wanted crab cakes. I used a martha Stewart recipe that was really good – very minimal filler. But, I had to use Krab. She was cheap!!! Love your recipe.

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    Reply

    • that is so funny! I get the Krab thing, crab legs can get pretty expensive, but we were lucky, our grocery store had great price for them during the holiday season – and oysters too, we’ve been inhaling them!

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