Mini Crab Cakes with Smarter Tartar
- 1 Tbsp canola mayonnaise 15 mL
- 3 Tbsp nonfat Greek yogurt 45 mL
- 1 Tbsp finely chopped dill pickle 15 mL
- 1 tsp drained capers, coarsely chopped 5 mL
- 1/4 tsp smoked paprika 1 mL
- Crab Cakes
- 1 large egg
- 1 Tbsp canola oil mayonnaise 15 mL
- 1 Tbsp fresh lemon juice 15 mL
- 1 lb crab claw meat, picked over for shells and cartilage 500 g
- 1 cup breadcrumbs 250 mL
- 1/3 cup celery, finely chopped 75 mL
- 2 scallions, thinly sliced (1/4 cup/60 mL)
- 2 Tbsp fresh flat leaf parsley, finely chopped 30 mL
- 1/8 tsp freshly ground black pepper 0.5 mL
- 2 Tbsp canola oil 30 mL
- 1. To make sauce: In medium bowl, mix mayonnaise, yogurt, pickle, capers and smoked paprika until well combined. Sauce will keep for up to three days in airtight container in refrigerator.
- 2. To make crab cakes: In medium bowl, whisk together egg, mayonnaise and lemon juice until combined. Add crab meat, 1/2 cup (125 mL) breadcrumbs, celery, scallions, parsley and pepper and stir gently to combine. Put remaining breadcrumbs in shallow dish.
- 3. Using your hands, shape about 2 Tbsp (30 mL) crab mixture into a patty about 2 inches (5 cm) in diameter. Coat in breadcrumbs, then place on baking sheet or clean work surface. Repeat to form remaining crab cakes for total of 16.
- 4. In large, nonstick skillet, heat 1 Tbsp (15 mL) canola oil over medium-high heat. Place eight crab cakes into skillet and cook, turning once, until crisp and browned, about 4 minutes per side. Transfer to serving plate or baking sheet, wipe any crumbs out of skillet and repeat with remaining oil and crab cakes.
- 5. Place about 1 tsp (5 mL) sauce on top of each crab cake and serve immediately, or cover cakes and chill for up to one day, then reheat in 350 °F (180 °C) oven for 10-15 minutes.
16 servings (16 crab cakes)
1 crab cake and 1 tsp (5 mL) sauce
|Total Fat||4 g|
|Saturated Fat||0 g|
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