My fascination and obsession with crab cakes continues with my first attempt at crab cakes...of course with a healthy spin. These were yummy and really hit the spot! Enjoy!
Crab Cakes with Garlic-Chive Sauce
1 (8-oz.) package fresh lump crabmeat, drained
3 whole grain white bread slices
1/3 cup light mayonnaise
3 green onions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire sauce
1/2 cup egg substitute
Vegetable cooking spray
Salt to taste
3/4 cup light sour cream*
1 garlic clove, minced
1 tablespoon chopped fresh chives
3/4 teaspoon lemon zest
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
1. Stir together all ingredients in a small bowl. Cover and chill 30 minutes before serving.
*Light mayonnaise may be substituted.
1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)
2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).
3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.
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