I’ve tried this recipe for Maryland Crab Cakes several times and each time it’s a hit. As with any recipe, I changed a few things from the original - normally I end up putting in much more blue crab than the recipe calls for so that will be reflected in this recipe. What is really great about this crab recipe is that it’s fairly low in calories and fat - we’re talking 260 calories per serving and only 8 grams of fat. Plus remember the protein! You will have a whopping 26 grams of protein in each serving (of course it will be more if you increase the crabmeat)

I use blue crab meat for this recipe, but you can always substitute with the immitation crab meat or even the king crab, although blue crab in my opinion is the best to use and you can find it in the fish department usually sold as lump crab meat.

 Yummy Maryland Crab Cakes

 

Ingredients:

1.5 lbs lump cooked crabmeat (no shells!)

1 Tablespoon of low fat or reduced calorie margarine

1/2 teaspoon of salt

1/4 teaspoon of ground pepper

1 Tablespoon Old Bay Seasoning

3/4 cup bread crumbs

6 minced sweet onions

1/4 cup low fat milk

3 Tablespoons reduced calorie mayo

2 Tablespoons minced parsley

3 Tablespoons of flour

You will need a large bowl, wax paper, and a nonstick skillet

Directions:

Place the mayo, milk, parsley, salt, pepper, onions, and bread crumbs into a large bowl. Mix these ingredients and then gently fold in the crabmeat, being careful not to break the larger pieces. In other words don’t mix too much, but mix enough for all of the ingredients to be evenly distributed. Separate the mixture into 8 small crab cakes and form the cakes with your hands. Cover these crab cakes with plastic wrap and put them into the refrigerator for an hour.

Take the flour and spread it onto wax paper. Place the crab cakes onto the flour and coat each side of the cakes.

Next, take your nonstick skillet and add margarine. Heat until melted. On medium heat, cook the crab cakes in the melted butter. The cakes should be cooked until they are browned and crispy, which will take about 5 minutes for each side.

Place the crab cakes once done onto a paper towel to drain off excess butter and serve warm Old Bay seasoning sprinkled on top. Some people also enjoy these crab cakes with melted butter, cocktail sauce, or on a seasoned sesame bun as a sandwich with onion and cheese on top. A salad with some in season fruit makes a nice side dish to your Maryland Crab Cakes and would be a yummy diet friendly meal Enjoy!

Tags: blue crab, crab cakes, how to cook crab

This entry was posted on Tuesday, December 2nd, 2008 at 6:00 pm and is filed under Classic Crab Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.