I cant wait to tell you about these delicious crab cakes, but first,
may I ask you a favor regarding an upcoming review?
The gracious people at CSN Stores have offered me an automatic ice cream maker to review. With 200+ stores, CSN carries everything from cookware to sofas.
I was pretty excited about this offer because I have had an ice cream recipe twirling in my head now for sometime, begging me to make it, but….
do any of you have a “MUST MAKE” ice cream recipe that you would like to share? I would love to hear about them. Post a link in the comment section (or you can e-mail me the link!). Then next week (or the week after), we can talk ice cream. And I’ll share all your ice cream links in my ice cream post. OHHH (clapping hands!) I cant wait! Summer is coming, hot weather is near, and I want ice cream!!!
But now, it’s time for these crab cakes!
I have had this Cooking Light magazine hanging around for about 2 years. The cover has a picture of these crab cakes and I have been drooling over these babies for a long time. I finally got a pound of crab meat and I knew it was about time I make these cakes. I needed to put that poor magazine to rest.
These were worth the wait! They were perfect!
Perfectly seasoned, nice and crunchy, I’ll be making these again. I may have used a bit more oil for frying then directed. But they were oh so good!
This recipe is a keeper!
And wouldn’t home made ice cream be a perfect dessert???
From Cooking Light
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 3 tablespoons light mayonnaise
- 2 teaspoons Dijon mustard
- 3/4 teaspoon Old Bay seasoning
- 1/2 teaspoon Worcestershire sauce
- 2 egg whites, lightly beaten
- 1 pound lump crabmeat, drained and shell pieces removed
- 1 1/2 cups panko (Japanese breadcrumbs), divided
- 1 tablespoon olive oil, divided
- Cooking spray
1. To prepare crab cakes, combine first 7 ingredients in a medium bowl. Gently fold in crabmeat. Gently stir in 3/4 cup panko. Cover and chill 30 minutes.
2. Divide crab mixture into 6-8 equal portions ; shape each into a 3/4-inch-thick patty. Place remaining 3/4 cup panko in a shallow dish. Working with 1 patty at a time, dredge in panko. Repeat procedure with the remaining patties and panko.
3. Heat 1 1/2 teaspoons oil (or more) in a medium nonstick skillet over medium heat. Coat both sides of crab cakes with cooking spray. Add 4 crab cakes to pan; cook 7 minutes. Carefully turn cakes over; cook 7 minutes or until golden. Repeat procedure with remaining 1 1/2 teaspoons oil, cooking spray, and remaining 4 crab cakes.
Note: I used more oil then the recipe called for and I didn’t spray my patties with cooking spray. They weren’t as light as Cooking Lights version!Print This Recipe