“Fancy” Corn and Crab Cakes

Ever just feeling fancy? This dinner will make you feel oh-so-refined, but anyone who watches you makes it will realize that actually you’re not being as fancy as you’re playing at (gasp!). Why? These fancy-schmancy, restaurant-worthy crab cakes are actually super simple. Not only that, but they’ve been lightened up (thanks, Cooking Light!) so you can enjoy every single bite!

The use of toasted bread crumbs on the outside of these cakes makes them seem indulgently fried, when that’s truly not the case, given the calorie count. I served these over a bed of kale without any dressing – and just used the crab cake sauce to add flavor – absolutely delicious!

Tips:

  • I ran out of panko halfway through the recipe, but this actually ended up perfect: I made my own bread crumbs by grinding up whole grain bread (whole grain bread crumbs are healthier anyways!) – so note that you might want to make your own whole grain bread crumbs
  • Note that you might need to add a little bit more breadcrumbs to your crab cake mixture to help it stick together. (I added about 2 Tbsp more than the recipe called for) Popping them in the freezer and really using your hands to squeeze them together helps them stay as one, beautiful cake through your pan-fry!

 

Corn and Crab Cakes

 

Yield: Serves 4 (serving size: 2 cakes and about 1 tablespoon sauce)
Total: 50 Minutes

INGREDIENTS
Cakes

  • 1/2 cup fresh yellow corn kernels
  • 1/4 cup chopped red bell pepper
  • 3 tablespoons chopped green onions
  • 3 tablespoons canola mayonnaise
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon Old Bay seasoning
  • 8 ounces crab claw meat, shell pieces removed
  • 1 large egg, lightly beaten
  • 1 1/2 cups panko (Japanese breadcrumbs), divided
  • Cooking spray
  • 1 1/2 tablespoons butter, divided

Sauce:

  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped green onions
  • 3 tablespoons canola mayonnaise
  • 2 teaspoons fresh lemon juice
  • Dash of kosher salt
  • 1 drop hot pepper sauce

 

Preparation

 

  1. To prepare cakes, combine first 8 ingredients in a large bowl, stirring until well blended. Stir in 3/4 cup panko. Divide mixture into 8 equal portions; shape each into a 1-inch-thick patty. Arrange patties in a single layer on a small baking sheet. Place patties in freezer for 20 minutes or until firm.
  2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add remaining 3/4 cup panko to pan; coat panko lightly with cooking spray. Cook 2 minutes or until toasted, stirring frequently. Place toasted panko in a shallow dish; dredge crab cakes in toasted crumbs. Wipe pan clean with paper towels.
  3. Melt 2 1/4 teaspoons butter in a large nonstick skillet over medium-high heat; swirl to coat. Coat both sides of 4 cakes with cooking spray. Add coated cakes to pan; cook 4 minutes on each side or until golden brown. Remove from pan, and keep warm.
  4. Repeat procedure with remaining butter, cooking spray, and crab cakes.
  5. To prepare sauce, combine parsley and remaining ingredients in a small bowl, stirring well. Serve with cakes.

Julianna Grimes, Cooking Light 
AUGUST 2012

 

Nutritional Info: Amount per serving

  • Calories: 279
  • Fat: 13.9g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 2.9g
  • Protein: 15.6g
  • Carbohydrate: 20.5g
  • Fiber: 1.6g
  • Cholesterol: 109mg
  • Iron: 1mg
  • Sodium: 569mg
  • Calcium: 68mg

 

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