 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
This is a recipe I made combining two other recipes. My husband is on a low cholesterol diet and I made this to follow his guidelines to lower cholesterol and also calories. Ingredients:
2 teaspoons curry powder |
1/2 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 teaspoon black pepper |
1/8 teaspoon cayenne pepper |
cooking spray |
1 cup finely chopped onion |
1 cup finely chopped red bell pepper |
1/2 cup chopped celery |
1 garlic clove, minced |
1 1/4 cups breadcrumbs, divided |
1 teaspoon grated fresh lemon rind |
1 lb lump crabmeat, shell pieces removed |
1/4 cup egg beaters egg substitute |
parsley sprig (optional) |
Directions:
1. Combine first 5 ingredient's in a small bowl, stir well, set aside.
2. Heat a large nonstick frypan, coated with cooking spray, over medium high heat.
3. Add onion, bell pepper and celery, cover, reduce heat to medium and cook for 10 minutes, stirring occasionally.
4. Add the curry powder mixture and garlic, cook 5 minutes stirring frequently.
5. Spoon mixture into a large bowl, cool.
6. Add 3/4 cup breadcrumbs, lemon rind, crabmeat, and egg beaters to onion mixture.
7. Stir well.
8. Divide crabmeat mixture into 12 equal portions, shaping each into 1/2 inch thick patties.
9. Place remaining breadcrumbs into a shallow dish.
10. Dredge each crabcake into breadcrumbs and place on an oven safe pan sprayed with cooking spray.
11. Bake at 350°F for 30 minutes.
12. Place on plates and garnish with parsley sprig.
|
|