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Wasabi Crab Cakes

TOTAL TIME: Prep: 35 min. Bake: 15 min. YIELD: 2 dozen (1/2 cup sauce).
With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan

Ingredients

  • 1 medium sweet red pepper, finely chopped
  • 1 celery rib, finely chopped
  • 1/3 cup plus 1/2 cup dry bread crumbs, divided
  • 3 green onions, finely chopped
  • 2 large egg whites
  • 3 tablespoons fat-free mayonnaise
  • 1/4 teaspoon prepared wasabi
  • 1-1/2 cups lump crabmeat, drained
  • Cooking spray
  • SAUCE:
  • 1 celery rib, finely chopped
  • 1/3 cup fat-free mayonnaise
  • 1 green onion, finely chopped
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon prepared wasabi

Directions

  • 1. Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab.
  • 2. Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture.
  • 3. Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.

Nutrition Facts

1 crab cake with 1 teaspoon sauce: 31 calories, 1g fat (0 saturated fat), 8mg cholesterol, 148mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 2g protein.

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