Ellie Krieger's recipe for crab cakes yields light and fluffy clouds of crab meat with minimal filling. The crab cakes are baked in the oven instead of fried which makes them low maintenance to prepare as well as much lighter. But don't fret they still have the crispy, golden crust you're accustomed to with the added bonus of a higher crab to breadcrumb ratio.
Succulent Crab Cakes
Serves 1 (Makes 3 Crab Cakes)
1 tbsp. liquid egg substitute
1/2 tsp. Dijon mustard
1/4 tsp. Worcestershire sauce
3/4 tsp. lemon juice
dash of hot sauce, to taste
1/4 tsp. Old Bay seasoning
2 tbsp. green bell pepper, finely diced
2 tsp. scallions, finely chopped
4 oz. lump crab meat, picked over for shells and cartilage
1/4 cup Homemade Bread Crumbs (recipe below), divided
salt & pepper
Optional Toppings--chopped scallions, hot sauce, Old Bay seasoning, or tartar sauce
1. Preheat the oven to 400 degrees. Coat a baking sheet with nonstick spray.
2. In a small bowl, mix together liquid egg, mustard, Worchestershire, lemon juice, hot sauce, and Old Bay.
3. Stir in the bell pepper and scallion.
4. Gently fold in the crab,salt, pepper, and 1 tbsp. of bread crumbs.
5. Pour remaining breadcrumbs into a shallow dish.
6. Divide the crab mixture into 3 even sections. Shape each section into a round patty and coat evenly in bread crumbs. Place breaded crab cakes on prepared baking sheet and flatten slightly.
7. Spray the top of each crab cake with a spritz of cooking spray.
8. Bake until golden on the bottom, about 8-10 minutes. Carefully flip with a spatula and respray with nonstick spray.
9. Bake until second side is golden brown, 8-10 minutes more. Serve hot, garnished with desired toppings.
Nutrition Information--approximately 220 calories per serving
Toast 1 slice Light Gluten Free Sandwich Bread. Break into pieces and place in small food processor. Sprinkle with salt & pepper. Pulse until bread crumb consistency is reached. Makes approximately 1/4 cup.