| Level: | Easy |
| Total: | 40 min |
| Prep: | 30 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- Canola oil cooking spray
- 2 teaspoons canola oil
- 2 scallions, thinly sliced, green and white parts
- 1 medium green bell pepper, finely diced
- 1 jalapeno pepper, finely diced
- 1 tablespoon finely grated fresh ginger root
- 2 cloves of garlic
- 1 pound of crab claw meat, picked over
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
- 1 large egg, beaten to mix
- 1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
- 3 tablespoons canola mayonnaise
- 1/2 teaspoon salt
- 1/3 cup nonfat, plain Greek-style thickened yogurt
- 1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste
Instructions
- Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
- Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
- In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
- Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
- Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
- To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
- Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
- Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6
Nutrition Facts
| Calories | 300 |
| Total Fat | 14 grams |
| Saturated Fat | 1 grams |
| Cholesterol | 170 milligrams |
| Sodium | 770 milligrams |
| Carbohydrates | 14 grams |
| Dietary Fiber | 2 grams |
| Protein | 29 grams |
Reviews
pretty good crab cake only problem was they fall apart very easily when handled still worth trying
It was delicious!
It’s not always about rating the exact recipe; sometimes rating a recipe is about the method that was used to cook the food. I admit that I am somewhat of a “crab cake” purist. I like the flavor of the crab to shine through without a lot of extra ingredients. What this recipe gave me was a “method” for making a crab cake in a more healthy way; along with a really wicked good spicy cream sauce that I use for just about anything. Up until now, I couldn’t find a “healthy” crab cake recipe that tasted good. For the record I make the cakes using only the crab, panko, lemon or lime (whichever I have on hand, egg and mayo, in the exact proportions that she states in the recipe. That’s it. They hold together great, toast up crunchy on the outside in the oven and taste really good dipped in the spicy sauce. Delicious, healthy and not a lot of effort or clean up; it’s a winner all the way around.
These were delicious! When I tried to flip one over after 10 minutes of cooking it fell apart, so I didn’t flip the rest of them.
I was pleased that the crab cakes held together and cooked real nice. What bugged me about this recipe was that the cakes were not moist enough. This was my first time making crab cakes. I love them in restaurants, and I followed this recipe close as I so wanted to do right, but something was off.
I have made these 3 times already and I will make them again. They have such great flavor! The only thing I do differently is use less ginger, and I make them a little unhealthy by cooking them on the frying pan, so delicious!
Seriously Delicious! We make traditional Maryland style crab cakes usually, but I really wanted something different. And we are trying to eat healthier, so this recipe hit the mark in every way. I wouldn’t change a thing. One thing I did differently is the way that I baked them. I always have problems with crab cakes falling apart whether frying or baking. A trick I learned was to bake them in a muffin tin. Just roll them in large balls and gently press into the tin. You can roll in the bread crumbs or not, but I really like the crunchy outside. At 450 for about 25 minutes and they come out perfect every time. Love Love Love these and will definitely make them again.
These crab cakes and their kickin’ sauce rock! A very tasty alternative to traditional fried recipes. In fact, if we ignore comments by ‘reviewers’ who forgot that the whole purpose of the recipe was to create a light ALTERNATIVE rather than a “classic crab cake”, as well as EVERYONE who reviewed without tasting (what’s with that?!) the overall rating would be nearly a 5. Thanks, Ellie, for working creatively and competently with ingredients to prove that eating healthy can be a pleasure. I’m eager to try your other recipes!
Made this for a cocktail party over christmas. Everyone raved about them. Substituted red peppers in place of the green, and gave them a quick pan sear on both sides before a final finish in the oven. The hot chilli-garlic and greek yogurt sauce paired well with the cilantro ginger and lime flavouring of the cakes. Maybe not a traditional crab cake but the flavours are excellant!
Nothing ruins the taste of delicious crab more than the overpowering taste of green pepper. Crab cakes should be lightly formed going easy on the filler. Lump crab is the better choice as I find the claw meat strong and grainy.
Also I have found that dusting them with flour and then popping them into the freezer for 15 minutes or so helps them retain their shape when cooking.