Lighter Crab Cakes
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells4 scallions, green parts only, minced (about ½ cup)4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves1 teaspoon Old Bay seasoning 2-4 tablespoons plain dried bread crumbs (see note)¼ cup reduced-fat mayonnaise 2 tablespoons Dijon mustard Salt and pepper 1 egg white ¼ cup unbleached all-purpose flour 2 tablespoons vegetable oil 1 lemon, cut into wedges (for serving)
Before You Begin
The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount, adjust the seasonings, and then add the egg white. If the cakes won’t hold together at this point, add more bread crumbs as needed, 1 tablespoon at a time. This recipe was published in our cookbook The Best Light Recipe.
Instructions
- Gently fold the crabmeat, scallions, herbs, Old Bay, 2 tablespoons bread crumbs, mayonnaise, and mustard together in a medium bowl, being careful not to break up the lumps of crab. Season to taste with salt and pepper. Carefully fold in the egg white with a rubber spatula until the mixture just holds together, adding the remaining bread crumbs as needed.
- Divide the crab mixture into 4 portions and shape each into a round cake, about 3 inches across and 1 1/2 inches high. Arrange on a baking sheet lined with waxed or parchment paper. Cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated for up to 24 hours.)
- Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off the excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay the chilled crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Drain the crab cakes briefly on paper towels, and serve with the lemon wedges.
Yield
Serves 4Ingredients
1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
4 scallions, green parts only, minced (about ½ cup)
4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
1 teaspoon Old Bay seasoning
2-4 tablespoons plain dried bread crumbs (see note)
¼ cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
Salt and pepper
1 egg white
¼ cup unbleached all-purpose flour
2 tablespoons vegetable oil
1 lemon, cut into wedges (for serving)
Ingredients
1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
4 scallions, green parts only, minced (about ½ cup)
4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
1 teaspoon Old Bay seasoning
2-4 tablespoons plain dried bread crumbs (see note)
¼ cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
Salt and pepper
1 egg white
¼ cup unbleached all-purpose flour
2 tablespoons vegetable oil
1 lemon, cut into wedges (for serving)
Ingredients
1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
4 scallions, green parts only, minced (about ½ cup)
4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
1 teaspoon Old Bay seasoning
2-4 tablespoons plain dried bread crumbs (see note)
¼ cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
Salt and pepper
1 egg white
¼ cup unbleached all-purpose flour
2 tablespoons vegetable oil
1 lemon, cut into wedges (for serving)
Before You Begin
The amount of bread crumbs you add will depend on the crabmeat’s juiciness. Start with the smallest amount, adjust the seasonings, and then add the egg white. If the cakes won’t hold together at this point, add more bread crumbs as needed, 1 tablespoon at a time. This recipe was published in our cookbook The Best Light Recipe.
Instructions
- Gently fold the crabmeat, scallions, herbs, Old Bay, 2 tablespoons bread crumbs, mayonnaise, and mustard together in a medium bowl, being careful not to break up the lumps of crab. Season to taste with salt and pepper. Carefully fold in the egg white with a rubber spatula until the mixture just holds together, adding the remaining bread crumbs as needed.
- Divide the crab mixture into 4 portions and shape each into a round cake, about 3 inches across and 1 1/2 inches high. Arrange on a baking sheet lined with waxed or parchment paper. Cover with plastic wrap and chill at least 30 minutes. (The crab cakes can be refrigerated for up to 24 hours.)
- Spread the flour in a shallow dish. Lightly dredge the crab cakes in the flour and shake off the excess. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Gently lay the chilled crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Drain the crab cakes briefly on paper towels, and serve with the lemon wedges.
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