People often exclaim with pleasure while eating crab. Its rich, distinctive flavor is wonderful on its own, but crab’s strong flavor also works well in sauces, salads, and cakes. Delicious meat forms a base that can withstand the complexity of added flavors.
Crab cakes are an American classic with their origins in colonial times. They can be served as a main dish, but people also accept them as an appetizer. Keep in mind that crab cakes need to be refrigerated for an hour before frying, so allow a couple of hours for prep.
Recipe Ingredients:
1-1/2 pounds lump crabmeat, flaked
3 green onions
1/4 cup parsley
3 tablespoons low-fat plain yogurt
3 tablespoons lemon juice
2 cloves of garlic
1-1/2 teaspoons dry mustard
1-1/2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/2 teaspoon red pepper hot sauce
1 cup plain breadcrumbs
3 large egg whites
4 tablespoons vegetable oil
3 unpeeled lemons
Prepare your ingredients by finely chopping the green onions and mincing the parsley and garlic. Next, in a large bowl, mix the shredded crabmeat with the green onions, parsley, yogurt, lemon juice, garlic, mustard, Worcestershire sauce, salt, and red pepper sauce. After mixing these ingredients, add 1/4 cup of breadcrumbs.
Now in another bowl beat the egg whites with an electric mixer until soft peaks form. The soft peaks are evident when you lift the beaters from the beaten egg whites and the mountain peaks rise but the tips slope. When the egg whites are done, add them to the crab mixture. Folding is a gentle up-and-down shaking motion. Take the crab mixture now and shape into twelve 4-inch round cakes. On a large sheet of waxed paper, spread out the remaining breadcrumbs and dip the cakes in the breadcrumbs on both sides. Refrigerate the cakes for an hour.
Heat a large skillet over high heat and add 1 tablespoon of oil. Fry the crab cakes for 3 minutes on each side. Add remaining tablespoons of oil as needed until all crab cakes are fried.
Cut the lemons into thin slices and decorate the crab cakes with them. Serve with tartar sauce and enjoy.