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Crab Cakes

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Crab Cakes

1 cup low-calorie or low-cholesterol mayonnaise, or 1 cup egg white
2 tablespoons lemon juice
1 teaspoon ground ginger
4 teaspoons Old Bay seasoning or a mixture of your favorite herbs
1/4 cup chopped parsley
2 tablespoons chopped chives
4 cups fresh lump crabmeat
1/4 cup crushed oyster crackers
Vegetable oil, for sautéing
Dry bread crumbs, for dredging

For the Sauce:
1/4 cup mustard
1/2 cup low-calorie mayonnaise
4 teaspoons lemon juice

FOR THE CRABCAKES:
Combine the mayonnaise or egg whites, lemon juice, ginger, seasonings, parsley, chives, crabmeat, and oyster crackers, and blend thoroughly. Cover with plastic wrap and refrigerate for 15 to 30 minutes.

Pour enough of the oil into a large frying pan to cover the bottom by about 1/8 inch. Heat the oil over medium-high heat.

Quickly form the crab mixture into patties, using about 1/2 cup for each crabcake. Dredge the patties in the bread crumbs and carefully place in the hot oil. Cook for 2 to 3 minutes on each side, until a golden crust forms. Turn the crabcakes carefully. Add more oil if needed. Drain the crabcakes on a paper towel.


FOR THE SAUCE:
Combine the mustard, mayonnaise, and lemon juice and serve on the side of the crabcakes.