Everybody loves crab cakes. Try to think of someone who does not like them, go ahead, I'll wait...Oh, okay, there may be a few people you can think of who does not like to eat them, but that's because of the calories and the amount of fat (BTW, fat = tasty). My April/May 2011 issue of Clean Eating contained a recipe for crab cakes that has less then half of the calories and fat.
I was very skeptical. I am not someone who likes to screw with things that are not broken, especially when it comes to my food. But I could feel the guilt building, a gnawing that was creeping up my spine and ending in a pulsating throb in my head, (much like the feeling I get when it's time to go home because I've spent too much time with my Mother), that coupled with my effort to develop better eating habits took over and triumphed. So going against everything I stand for, I left the mayo in the fridge and went with the healthy choice.
I have to admit that I was pleasantly surprised...they were DELICIOUS!!!!
Crab Cakes with Honeydew-Strawberry Salsa
Clean Eating April/May 2011
1 lb crabmeat, drained and picked over for shells (or 3 cans of crab meat drained)
1 tbsp Dijon mustard
4 tbsp whole-wheat panko bread crumbs
2 tbs chopped fresh parsley
4 scallions (white and some green parts) thinly sliced
Zest 1/2 lemon
1 1/2 tsp salt-free chile or Cajun seasoning blend (Try: Mrs. Dash Extra Spicy Seasoning Blend)
1 tsp smoked paprika
1/8 sea salt
1 large egg
1 large egg white
1/4 cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tbsp safflower oil, divided
Lemon wedges for serving, optional
1 cup diced honeydew melon
1 cup diced strawberries
1/2 small red onion, chopped (about 1/2 cup)
1 jalapeno pepper, seeded and chopped (about 1/4 cup)
3 tbsp chopped fresh parsley
1 1/2 tbsp fresh lemon juice
Pinch sea salt
1. Prepare crab cakes: In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.
2. To form patties, firmly pack crab mixture into a 1/4 cup measuring cup. Invert the crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture, making about 10 patties. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours to firm up crab cakes.
3. Meanwhile prepare salsa: In a medium bowl, combine all salsa ingredients. Stir gently to combine. May be made up to 4 hours ahead. Cover and chill; bring to room temperature before serving.
4. Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment. Add 1 tbsp oil to a large, heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4-5 minutes per side. Transfer to plate or sheet, cover with foil to keep warm and repeat with remaining 1 tbsp oil and crab cakes. Serve immediately with salsa and lemon wedges if desired.