Best-Ever Crab Cakes
Best-Ever Crab Cakes
Click for WW Points® value*
Prep: 20 minutes
Cook: 20 minutes
Click for WW Points® value*
Ingredients
1/2 cup panko breadcrumbs
1 1/2 tsp. finely chopped parsley
Dash each salt and black pepper
8 oz. (about 1 cup) canned lump crabmeat, drained
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1 tsp. chopped garlic
2 tbsp. reduced-fat cream cheese
3 tbsp. (about 2 large) egg whites or fat-free liquid egg substitute
1 tbsp. light mayonnaise
1 1/2 tsp. Hellmann's/Best Foods Dijonnaise (or another creamy mild Dijon mustard)
1/2 tsp. lemon juice
1/2 tsp. light butter
Optional: additional Dijonnaise (for dipping), lemon wedges (for squirting)
Directions
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a medium-large bowl, combine breadcrumbs, parsley, salt, and pepper. Mix well. Add crabmeat, onion, celery, and garlic. Mix until uniform.
In a medium bowl, stir cream cheese until smooth. Add egg, mayo, Dijonnaise, lemon juice, and butter. Whisk until smooth and uniform. Fold into crabmeat mixture.
Evenly form mixture into 4 balls, and place on the baking sheet, evenly spaced. Flatten each one into a patty about 1-inch thick. Bake for 8 minutes.
Carefully flip patties. Bake until firm, lightly browned, and cooked through, about 8 more minutes.
MAKES 4 SERVINGS
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Publish Date: 2015-05-12