Low-Fat Maryland Crab Cakes
- Yield 6 servings
- Prep 35 mins
- Cook 8 to 10
A visit to the Chesapeake Bay wouldn't be complete without crab cakes. Now, you can make them at home—no matter where you live.
- 1 pound Maryland lump or backfin crabmeat or substitute frozen or canned
- 1 egg, beaten
- 3 tablespoons reduced-fat mayonaiise
- 1 tablespoon finely chopped parsley
- 2 teaspoons Worchestershire sauce
- 2 teaspoons dry English mustard, such as Colmans
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon seafood seasoning, such as Old Bay
- 1/2 cup plain breadcrumbs
- Remove cartilage from crabmeat carefully to avoid breaking up pieces.
- Combine egg, mayonnaise, and seasonings. Fold crabmeat gently into mixture. Form into 6 cakes. Spread breadcrumbs on wax paper and coat both sides until cakes are well covered. Refrigerate for at least 4 hours.
- Cook in skillet in just enough butter/oil combination to prevent sticking (approximately 1 tablespoon each canola oil and butter) until browned, about 5 minutes on each side garnish with parsley sprig and lemon wedge.