No Fry Crab Cakes

1 pound fresh crabmeat (2 cups), patted dry
1 cup + ½ cup Japanese panko (whole wheat, if you can get it)
¼ cup plain nonfat yogurt
1 large egg white, lightly beaten
2 tbsp lemon juice
1 green onion, chopped
1/3 cup finely diced green bell pepper
1 tbsp fresh parsley, chopped
1 tsp Old Bay seasoning
½ tsp hot sauce
1 tsp canola oil

1. Preheat oven to 450 degrees.
2. Stir crabmeat, 1 cup panko, and all ingredients thru hot sauce to taste in a large bowl.
3. Place remaining panko in a shallow dish. Form the crab pixture into six ½ inch-thick patties. Dredge the patties in the panko, reshaping as necessary.
4. Brush oil over the bottom of a heavy, oven-proof skillet. Heat pan over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the pan to the oven. Bake until heated through, 10 to 12 minutes.

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