I love crab cakes! While this recipe from the April/May 2011 issue of Clean Eating Magazine will save you 278 calories, 30 grams of fat, and 275 mg of sodium, it is certainly NOT lacking in flavor! While the crab cakes are full of flavor, it’s the salsa that steals the show. I am not a fan of honeydew melon, so we substituted pineapple instead – simply amazing! (If you don’t have a subscription to Clean Eating Magazine you are missing out! WELL worth the money!)
1 lb crabmeat, drained and picked over for shells
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 Cajon 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 (or pineapple in my case)
1 cup diced strawberries
1/2 small red onion, chopped (about 1/2 cup)
1 jalepeno 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 reapeat 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.
Make it faster: To make this dish even more quickly, pick up fresh all-natural mango or peach salsa in your market’s produce section. (I love Newman’s Own mango salsa, but the homemade was SO good, I don’t think I could substitute it!)