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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Great low-calorie appetizer. From Family Circle. Ingredients:
3/4 lb crabmeat |
1 red pepper, seeded and chopped |
1 celery rib, cut into 3 pieces |
3 scallions, trimmed |
2 egg whites |
3 tablespoons light wasabi mayonnaise |
2/3 cup plain breadcrumbs |
1 celery rib, finely chopped |
1/4 cup light wasabi mayonnaise |
1 scallion, finely chopped |
1 tablespoon sweet pickle relish |
2 teaspoons water or 2 teaspoons skim milk |
Directions:
1. In a food processor, combine the crabmeat, pepper, celery and scallions. Pulse to finely chop. Add the egg whites, mayonnaise and 1/3 cup of the bread crumbs. Pulse to combine. Let stand 5 minutes.
2. Heat over to 425°F Coat a large sheet pan with nonstick cooking spray. Place remaining 1/3 cup bread crumbs in a shallow dish. Using a heaping tablespoon, gently form small patties, each about 1/2 inch thick and 1 3/4 inches across. Coat with bread crumbs. Transfer to prepared baking sheet. Spray tops of crab cakes with cookin gspray. Bake for 20 minutes, turning once.
3. Dipping sauce: In medium-size bowl, combine celery, mayonnaise, scallion, pickle relish and water or milk. Stir until ingredients are well blended. Refrigerate until serving. Once crab cakes are done baking, transfer to a serving platter and servie with dipping sauce on the side.
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