Who doesn’t love crab cakes?! Well maybe people who have shellfish allergies, like my brother and his girlfriend, but for most … it makes us think of sunny summer days ahead. I learned how to pick my first crab when I was 5 and it has become a summer tradition and favorite pastime.
To hold me off until crab picking season I love to eat a good crab cake. The only problem is that most of the crab cakes at restaurants and recipes are filled with fat. I have found the perfect way to lighten them up and even sneak in some whole grains and probiotics! How do I do this? Greek yogurt and whole wheat breadcrumbs. I promise these crab cakes are delicious and will leave you wanting more. Since it is lent, they also make for the perfect meatless Friday dinner!
Kerry’s Crab Cakes
- 1 pound of fresh lump crabmeat ( I use Phillips Jumbo)
- 1/2 cup of whole wheat breadcrumbs
- 3 tbsp of plain non-fat greek yogurt
- 1 tbsp of reduced-fat olive oil mayonnaise
- 2 tbsp of lemon juice
- 1 scallion trimmed and chopped finely
- 1 tbsp chopped fresh parsley
- 1 tsp of old bay seasoning
- 1/2 tsp of hot sauce
- olive oil spray
Preheat oven to 450 F.
Combine all ingredients, adding the breadcrumbs last, and mix together. Don’t be afraid to get your hands dirty!
Pack the mixture into crab cake patties, squeezing together firmly to make sure their don’t fall apart in the pan. Set aside and heat up a skillet.
Place the crab cake patties in a hot oiled skillet, browning each side. About one minute on each side. I use olive oil spray to coat the pan and spray each time I put down a new crab cake ( cuts back on fat calories).
Once all crab cakes are browned on each side, place on a baking sheet covered with tin foil and add a dash of old bay to each crab cake. Bake for 10-12 minutes.