Crab Cakes
Ingredients
Crab Cake
- 1 lb crabmeat lump
- 1 cup finely chopped onion
- 1/2 cup finely chopped poblano pepper
- 1/2 cup finely chopped yellow pepper
- 1/2 cup finely chopped red bell pepper
- 2 tb lemon juice
- 2 tb lime juice
- 1 1/2 tsp blackening seasoning no salt added
- 1 tsp all purpose seasoning
- 2 tb finely chopped parsley
- 1/2 cup fat free sour cream
- 2 tb Dijon mustard
- 1/2 cup egg beaters
- 1 cup panko bread crumbs
Mustard Cream Sauce
- 1 cup fat free sour cream
- 3 tb Dijon mustard
- 1/2 cup mustard no salt added
- 1 tsp dill, chopped
- 1 tsp chives, chopped
- 1 tb apple juice concentrate
- 1 unit lemon, juiced
Instructions
Crab Cake
- Pre-heat oven to 350° F
- In a medium high preheated skillet, add vegetables and cover
- Allow to cook until golden brown, stirring frequently
- Cool vegetables
- In a stainless steel bowl combine all ingredients except breadcrumbs and egg beaters; mix well
- Add egg beaters and breadcrumbs; mix well
- Use an ice cream scoop to portion then flatten slightly
- Preheat a skillet and spray with cooking spray
- Cook each crab cake for a few minutes on each side; until golden brown
- Finish in oven for 5-10 minutes
Mustard Cream Sauce
- Mix ingredients in a bowl
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