I didn't know what I wanted to make for dinner last night. Chris isn't coming home until around 8:30 these days, so it seems dumb for me not to make dinner. Good wife and whatnot. But I was stumped. When I got to Howe's I headed for the magazine rack, grabbed a Cooking Light and thumbed through it. Everything looked excellent, but nothing hit the spot. Until I flashed across the crab cake page. There's nothing I love more than crab cakes. I grew up on the coast of North Carolina and we went crabbing for fun. Small town, nothing to do. So, I ate a lot of crab.
Done. Crabcakes. Summer salad. Couscous. Delish.
Crabcakes are surprisingly easy to make. And this was the fancy version! My stepfather does them super simple... freshly picked crab, Old Bay, a few bread crumbs. They're excellent.
I made a few changes. I hate parsley, so I used dill instead. Thought it might be interesting. Couldn't taste it. I also didn't use the red bell pepper. I hate it. We were also out of paprika. So I used some cayenne pepper. I don't know if this is a substitute, but they're both red. And it tasted yummy.
I burned mine a tad... too close to the broiler. Didn't matter though. They were so freakin' tasty.
Crab Cakes (from Cooking Light Magazine)
1 pound lump crabmeat
1/2 cup crushed whole wheat crackers
1/3 cup finely chopped red bell pepper
1/3 cup finely chopped green bell pepper
1/4 cup light mayonnaise
1 tablespoon chopped fresh parsley
1 teaspoon garlic powder
1 teaspoon prepared mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Hungarian paprika
1/8 teaspoon freshly ground black pepper
3 large egg whites
4 lemon wedges
1. Preheat broiler.
2. Mix the first twelve ingredients together in a medium bowl. Divide mixture into 4 equal portions, shaping eacch into a 1-inch-thick patty. Place patties on a bakin sheet coated with cooking spray. Broil 3 inches from heat for 10 minutes or until browned. Serve with lemon wedges. Yield: 4 servings
Fat 10.3 g
Protein 25.2 g
Carb 21.9 g