Seasoned Crab Cakes With Lemon Sauce |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 5 |
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From Cooking Light. Ingredients:
1 1/2 cups soft breadcrumbs |
2 t minced green onions |
2 t minced sweet red pepper |
2 t nonfat mayonnaise |
1 t finely chopped fresh parsley |
1/2 tsp dry mustard |
1/4 tsp ground red pepper |
1 egg white |
1 lb fresh crabmeat, drained |
butter-flavored vegetable cooking spray |
1 tsp vegetable oil |
lemon sauce |
fresh parsley sprigs (optional) |
lemon wedges (optional) |
Directions:
1. Combine first 8 ingredients; stir well. Add crabmeat, stirring gently. Shape mixture into 5 patties.
2. Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add patties; cook 5 minutes on each side or until golden. Serve with Lemon Sauce. If desired, garnish with parsley sprigs and lemon wedges.
3. Lemon Sauce
4. Vegetable cooking spray
5. 1 T margarine
6. 1/4 cup finely chopped shallots
7. 1 clove garlic, minced
8. 1/2 cup canned no-salt-added chicken broth, undiluted
9. 1/4 cup dry white wine
10. 1/4 tsp grated lemon rind
11. 3 T fresh lemon juice
12. 1/4 tsp pepper
13. 1/8 tsp salt
14. 2 tsps cornstarch
15. 3 T evaporated skimmed milk
16. Coat a small saucepan with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add chicken broth and next 5 ingredients; bring to a boil, stirring frequently.
17. Combine cornstarch and milk, stirring until smooth. Add to broth mixture, stirring constantly, until mixture thickens. 3/4 cup.
18. Per serving: 227 calories; 6.0 g fat; 20.7 g carb
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