Denise Hall, Fit Fare – “As luck would have it, lump crabmeat was on sale at my supermarket this week. Searching through my Louisiana recipes I found one for New Orleans Crab Cakes in Enola Prudhomme’s Low Calorie Cajun Cooking cookbook. I paired the crab cakes with a salad of fresh spring greens from our local CSA. These crab cakes are lower in fat and calories than traditional crab cakes because they are baked in the oven and egg whites are used as the binder.”
makes 4 servings
1 Tbsp reduced calorie margarine [Smart Balance 37% is dairy-free]
2 Tbsp finely chopped onions
2 Tbsp finely chopped green onions
2 Tbsp finely chopped fresh parsley
1/2 lb fresh lump crabmeat, picked over
1/2 c fine dry breadcrumbs
1 Tbsp creole mustard, such as Zatarain’s
1 Tbsp Worcestershire sauce
1/4 tsp granulated garlic
1/4 tsp ground black pepper
1/4 tsp ground red pepper
1 egg plus 1 egg white
Preheat the oven to 375 degrees.
In a medium skillet over medium heat, melt the margarine. Add the onions, green onions, parsley and saute for 3 minutes, stirring constantly. Add all the remaining ingredients except the egg and egg white; saute for 1 minute. Remove the skillet from the heat and allow to cool slightly.
In a small bowl, beat the egg and egg white together. Add the beaten egg to the crabmeat mixture, stirring well to blend. Shape the crabmeat into 6 crab cakes, about 1/2-inch thick.
Spray the inside of a shallow baking pan with nonstick vegetable cooking spray. Place the crab cakes in the pan and bake for 15 minutes. Remove the pan from the oven, and use a spatula to turn the crab cakes. Bake for an additional 15 minutes, or until golden brown. Per serving: 80 calories; 3 grams total fat.