"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
- 1 egg, lightly beaten
- 1/4 cup fat-free mayonnaise
- 1/2 cup soft bread crumbs
- 2 green onions, finely chopped
- 1 tablespoon minced fresh parsley
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 1 tablespoon butter
- 1 tablespoon canola oil
- 6 tablespoons seafood cocktail sauce
- In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties.
- In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce. Yield: 9 servings.
Originally published as Crab Cakes in Light & Tasty February/March 2003, p42
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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