I love crab cakes and I usually love them in all their crispy fried glory. To be honest there is really no way to truly replicate the crunchy fried coating of a crab cake without the fry factor. That said, if you are not looking for an artery clogging meal then these are the ones for you. Lightly crisp on the outside, soft and flavourful on the inside they make a great healthy starter for any meal.
Crab Cakes
Makes 8
Ingredients
8 oz chunked crab 3 tablespoons fat free mayonnaise 1/4 cup corn 1 cup panko breadcrumbs 1/2 teaspoon mustard powder 8 tablespoons low fat mayonnaise for serving
Method
Combine crab, mayonnaise, 1/3 cup of the breadcrumbs, corn and mustard powder and mix to combine, being careful not to break up the crab. Form into eight patties, about 1/4 cup each and roll in the remaining breadcrumbs. Put the patties uncovered in the refrigerator for an hour to firm. Cook the patties under the broiler for five minutes a side, or until browned. Serve with additional mayonnaise.
Per Crab Cake with 1/2 tablespoon fat free mayonnasie
