This tasty crab cake recipe cuts down on fat by calling for the patties to get baked rather than fried. As well, instead of mayonnaise, it calls for plain non-fat yogurt, making these crab cakes a healthier version of this popular dish.
No-Fry Crab Cakes
- 1 lb fresh crabmeat (2 cups), patted dry
- 1 cup + 1/2 cup Japanese panko (whole wheat, if you can g et it)
- 1/4 cup plain nonfat yogurt
- 1 large egg white, lightly beaten
- 2 tbsp lemon juice
- 1 green onion, chopped
- 1/3 cup finely green bell pepper, diced
- 1 tbsp fresh parsley, chopped
- 1 tsp Old Bay seasoning
- 1/2 tsp hot sauce, to taste
- 1 tsp canola oil
1. Preheat oven to 450 degrees F.
2. Stir crabmeat, 1 cup panko and all ingredients through hot sauce in a large bowl.
3. Place remaining panko in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. Dredge the patties in the panko, reshaping as necessary.
4. Brush oil over the bottom of a oven-proof skillet that’s been heated over medium high. When the oil is hot, add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the pan to the oven. Bake until heated through, 10 to 12 minutes.