Far East Crab Cakes
This recipe also doubles as a great low-calorie appetizer! Just divide the crab mixture evenly into sixteen small patties. These smaller versions will be about 31 calories each.
2 (6 ounce) cans lump crabmeat, drained
½ cup finely chopped water chestnuts
¼ cup soft breadcrumbs
1 TBSP plus 1 tsp dried parsley flakes
½ tsp pepper
½ tsp dark sesame oil
3 TBSP reduced-calorie mayonnaise
Vegetable cooking spray
Lemon wedges (optional)
Green onion fan (optional)
Combine first 7 ingredients in a small bowl; stir well. Shape crabmeat mixture into 8 patties.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter. If desired, garnish with lemon wedges and green onion fat. Yield: 4 servings (about 125 calories per serving).
PROTEIN 13.9/ FAT 4.7/CARBS 6.4
To make green onion fan slice off the root and most of the onion’s top portion. Cut the onion into 3-or-4-inch lengths and place on a cutting board. Using a sharp knife, cut several slits at the end of the piece of onion, cutting almost to, but not through, the center. Place in ice water, and refrigerate about 10 minutes or until fan curls.
Courtesy Light and Easy Cooking Collection
Oxmoor House, Inc.