Seashore crab cakes with creamy chile sauce
3
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
This easy recipe will have you serving crab cakes once a week. Ready in only 30 minutes, it makes a great weeknight meal or special weekend dinner. Canned crab makes the ingredients for this dish something you can have on-hand. Baking the cakes brings out crab’s delicate taste without loading it down with lots of oil and fat. The breadcrumbs in the cakes absorb the delicious flavors and also add a touch of crunch once baked. Serve your crab cakes over mixed greens for a wonderful lunch option or complete your dinner plate with seared green beans and some wilted spinach. Turn this dish into a fabulous party appetizer by forming 1-bite-sized cake with a dollop of the sauce.
Ingredients
Canned crabmeat
1 pound(s), lump, or frozen and thawed
Jalapeño pepper
1 small, cored, seeded and minced (do not touch seeds with bare hands)
Scallions
1 medium, white and green parts, minced
Whole wheat bread
1 slice(s), toasted and cut into very small pieces
Dijon mustard
1 tsp
Egg
1 large egg(s), beaten
Egg whites
1 large
Fat free mayonnaise
¼ cup(s)
Table salt
¼ tsp
Black pepper
¼ tsp
Cooking spray
1 spray(s)
Fat free mayonnaise
½ cup(s)
Dijon mustard
1 tsp
Jalapeño pepper
1 small, red or green, or Fresno chile, cored, seeded and minced (do not touch seeds with bare hands)
Fresh lemon juice
1½ tsp
Scallions
1 Tbsp, minced, green part only
