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Crab Cakes with Red Pepper Sauce
Servings: x4
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine Type: North American
Ingredients:
  • 2 tbsp mayonnaise, reduced-calorie, cholesterol-free
  • 2 tbsp peppers, roasted red, drained, patted dry
  • 1/4 tsp garlic, minced
  • 1/4 tsp curry powder, sweet
  • 2/3 cup panko bread crumbs
  • 1 tbsp parsley, fresh italian / flat leaf, chopped
  • 10 oz crab meat, chunked canned, well drained (~2 cups)
  • 2 tbsp pepper, red, diced
  • 1/2 pepper jalapeno, seeded, minced (~1 1/4 tbsp)
  • 1 1/2 tbsp chopped chives, fresh
  • 1 1/2 tsp lime juice
  • 1/4 tsp pepper, black freshly ground
  • 1 tbsp canola oil
Instructions:
  1. Prep
    1. Place the mayonnaise, roasted red pepper, garlic and curry powder in a food processor and puree until smooth.
    2. Set aside.
    3. Combine the bread crumbs and parsley in a bowl.
    4. Place the crab meat in a separate bowl.
    5. Gently mix in the red pepper, jalapeno, chives, lime juice and pepper into the crab meat.
    6. Add 2/3 of the bread crumb mixture and 1/4 of the mayonnaise mixture.
    7. Divide the crab mixture into 8 equal sized portions and form into small patties.
    8. Dredge the crab patties in the remaining bread crumb mixture.
  2. Cooking
    1. Heat the oil in a pan over medium high heat.
    2. Cook the crab cakes until crispy and golden brown on both sides, about 3 minutes per side.
    3. Top each crab cake with mayonnaise and serve.
Nutritional Facts
Nutrient (per serving)% DV
Calories 20110%
Total Fat 8g12%
    Saturated Fat 1g5%
    Trans Fat 0g--
Cholesterol 63mg21%
Sodium 481mg20%
Total Carbohydrate 14g5%
    Dietary Fiber 1g5%
    Sugars 1g--
Protein 17g34%
Vitamin A 318iu6%
Vitamin C 16mg27%
Calcium 111mg11%
Iron 2mg9%