1 teaspoon extra virgin olive oil
1/2 onion, finely chopped
1 rib celery, finely chopped
1 egg white
2 tablespoons ground walnuts
2 tablespoons chopped Italian parsley
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/4 teaspoon celery seeds, crushed
1/2 teaspoon ground paprika
1 pound lump crabmeat, flaked and drained
1/2 teaspoon hot-pepper sauce
1 cup fresh whole wheat bread crumbs
Sprig Italian parsley, for garnish
To make the crab cakes-
1. Heat the oil in a medium nonstick skillet over medium-high
heat. Add the onion and celery and cook for 5 minutes, or until
soft. Remove to a large bowl.
2. Stir in the egg white, walnuts, parsley, mayonnaise, lemon
juice, crab boil seasoning, Worcestershire sauce, mustard
powder, celery seeds, and paprika. Blend with a fork. Stir in the
crabmeat and hot-pepper sauce. Mix thoroughly.
3. Form into 8 patties. Place the bread crumbs in a shallow bowl.
Roll the patties in the bread crumbs to coat completely.
4. Heat a large nonstick skillet coated with cooking spray over
medium-high heat. Working in batches if necessary, add the
crab cakes and cook for 2 minutes. Cover and cook for 1 minute
longer, or until browned on the bottom. Coat the tops with
cooking spray and turn over. Cook for 2 minutes longer,
uncovered, or until golden brown. Serve with the sauce dolloped
in dots on the plate. Garnish with the parsley.
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