Crab Cakes

Instructions

Method

-      In a large bowl, combine crabmeat, peppers, corn, mayonnaise, mustard and 1 cup butter crackers.

-      Season with barbecue seasoning, lemon zest, salt and pepper and mix well

-      Add parsley and squeeze half a lemon over the mixture

-      Separate crab cake mixture into ⅓ cup portions

-      Form each crab cake and coat all sides with remaining butter cracker crumbles

-      Sauté crab cakes in olive oil over high heat, flipping once when first side is browned

-      In a small bowl, mix Greek yogurt and barbecue sauce

-      When serving, place crab cake on a base of barbecue yogurt sauce and garnish with watercress and corn sprouts

Ingredients
  • 1 pound lump crabmeat
  • ½ yellow pepper, chopped
  • ½ green pepper, chopped
  • Kernels from 1 ear of corn, charred
  • ½ tablespoon Worcestershire sauce
  • 2 pinches barbecue spice
  • Salt and pepper to taste
  • 1 lemon (zest and juice)
  • 2 tablespoons light mayo
  • 1 tablespoon jalapeno mustard
  • 1 sleeve crumbled butter crackers
  • 1 tablespoon chopped parsley
  • 3 tablespoons olive oil
  • 3 tablespoons nonfat Greek yogurt
  • 1 cup barbecue sauce
  • ½ cup watercress
  • 1 tablespoon corn sprouts

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