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| A lighter version of crab cakes, made with whole wheat bread crumbs, baked in the oven and served with a light jalapeno cream sauce. |
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Adapted from an old Weight Watcher's RecipeRecipe: Baked Crab Cakes with Creamy Jalapeno Sauce
©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 6 to 8 servings
Ingredients
For the Sauce:
For the Crab Cakes:
- 1/2 cup light mayonnaise
- 1 teaspoon spicy mustard
- 1 small jalapeno pepper, seeded and chopped
- Juice of one small lemon
- 1/4 of a green onion, green top only, chopped
- 1/8 teaspoon Old Bay seasoning
Instructions
- 1 pound lump crabmeat
- 1 small jalapeno pepper, seeded and chopped
- 1 medium green onion, chopped
- 1 teaspoon spicy mustard
- 1/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly cracked black pepper
- 1/2 teaspoon Old Bay seasoning
- 1/4 teaspoon Creole or Cajun seasoning, or plain cayenne pepper
- 1 slice of toasted whole wheat bread
- 2 large eggs, beaten
Preheat oven to 400 degrees F. Mix together the sauce by stirring together the mayonnaise, mustard, jalapeno, lemon juice, green onion and Old Bay. Mix and set aside in refrigerator.
Place crab in a bowl and gently stir with a fork to break the crab up a bit and pick through for any stray shell. Add the jalapeno, green onion, mustard, salt, pepper, Old Bay, cayenne, bread and eggs and mix well.
Spray a baking pan with non-stick spray. Scoop out a level 1/3 cup measure of the crab and gently pat into 8 patties, placing carefully on the baking pan so as not to break apart. Bake at 400 degrees for 10 to 15 minutes or until they begin to lightly brown. Drizzle a bit of sauce over the top of the crab cakes or serve 2 tablespoons of sauce on the side.
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©Deep South Dish
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