351 Fewer Calories
31 g Less Fat
1 pound jumbo lump crabmeat, picked over
3 tablespoons diced pimientos, drained
3 scallions, finely chopped
1/2 cup plus 2 tablespoons Italian-style whole-wheat bread crumbs
1/4 cup light mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 egg white
1/2 teaspoon Paula Deen House Seasoning
1/4 teaspoon hot sauce
2 teaspoons canola oil
1/4 cup light mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon chopped fresh dill
1 tablespoon grated lemon zest
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
To make the crab cakes, combine the crabmeat, pimientos, scallions, 1/4 cup bread crumbs, mayonnaise, mustard, lemon juice, egg white, seasoning, and hot sauce in a large bowl until blended. Form into 8 equal patties.
Place the remaining bread crumbs on a sheet of waxed paper. Dredge the patties in the crumbs; transfer to a plate; refrigerate, covered, 20 minutes.
Heat the oil in a large nonstick skillet over medium-high heat. Add the patties and cook until crisp and golden, 3 – 4 minutes. Turn and cook 2 to 3 minutes longer.
Meanwhile, to prepare the Lemon-Dill Sauce, whisk together the mayonnaise, relish, dill, lemon zest, lemon juice, mustard, and garlic in a small bowl until blended. Serve with the crab cakes.
Prep Time: 20 min
Cook Time: 6 minutes
Per Serving: 336 Cal (2 crab cakes with about 2 tablespoons sauce); 29 g Protein; 13 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 26 g Carb; 2 g Fiber; 4 g Sugar; 129 mg Calcium; 2 mg Iron; 1222 mg Sodium; 90 mg Cholesterol
Original recipe courtesy Paula Deen: Crab Cakes
Lightened Up recipe courtesy of The Deen Brothers and the Paula Deen Test Kitchen
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Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
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