CHESAPEAKE BAY CRAB CAKES
FOR THE TARRAGON SAUCE:
1/2 cup reduced fat mayonnaise, divided use (I use Kraft Fat Free)
1/4 cup sweet pickle relish
2 tbsp. fat free milk
3 tbsp. Dijon mustard, divided use
1 tbsp. chopped tarragon
1 tbsp. chopped fresh parsley
FOR THE CRAB CAKES:
16 oz. canned crabmeat (or fresh lump crabmeat)
1/2 cup unseasoned bread crumbs, divided use
1/4 cup finely chopped scallion
1 large egg white
4 drops hot pepper sauce
non stick cooking spray
TO MAKE THE TARRAGON SAUCE:
In small bowl, combine 1/4 cup mayonnaise, relish, milk, 2 tablespoons Dijon mustard, tarragon and parsley. Cover and refrigerate until ready to use.
FOR THE CRAB CAKES:
In medium bowl, combine crab, the remaining 1/4 cup mayonnaise, 1/4 cup bread crumbs, scallions, the remaining 1 tablespoons mustard, egg white, and pepper sauce just until blended. Shape into eight 3-inch patties. Dip each into remaining bread crumbs to coat.
Coat large nonstick skillet with cooking spray. heat over medium high heat. Cook crab cakes, in two batches, about 4 minutes per side or until golden.
Serve with the Tarragon Sauce.
VARIATION:
FISH CAKES:
I also find this works with white fish like flounder to make really good fish cakes.
Makes 8 servings (3 grams of fat per serving)
Source: Risa G. adapted from: Richard Simmons Farewell to Fat Cookbook
FOR THE TARRAGON SAUCE:
1/2 cup reduced fat mayonnaise, divided use (I use Kraft Fat Free)
1/4 cup sweet pickle relish
2 tbsp. fat free milk
3 tbsp. Dijon mustard, divided use
1 tbsp. chopped tarragon
1 tbsp. chopped fresh parsley
FOR THE CRAB CAKES:
16 oz. canned crabmeat (or fresh lump crabmeat)
1/2 cup unseasoned bread crumbs, divided use
1/4 cup finely chopped scallion
1 large egg white
4 drops hot pepper sauce
non stick cooking spray
TO MAKE THE TARRAGON SAUCE:
In small bowl, combine 1/4 cup mayonnaise, relish, milk, 2 tablespoons Dijon mustard, tarragon and parsley. Cover and refrigerate until ready to use.
FOR THE CRAB CAKES:
In medium bowl, combine crab, the remaining 1/4 cup mayonnaise, 1/4 cup bread crumbs, scallions, the remaining 1 tablespoons mustard, egg white, and pepper sauce just until blended. Shape into eight 3-inch patties. Dip each into remaining bread crumbs to coat.
Coat large nonstick skillet with cooking spray. heat over medium high heat. Cook crab cakes, in two batches, about 4 minutes per side or until golden.
Serve with the Tarragon Sauce.
VARIATION:
FISH CAKES:
I also find this works with white fish like flounder to make really good fish cakes.
Makes 8 servings (3 grams of fat per serving)
Source: Risa G. adapted from: Richard Simmons Farewell to Fat Cookbook
MsgID: 3152868
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-15-10 Saturday Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 05-15-10 Saturday Recipe Swap - Assorted...
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: 05-15-10 Saturday Recipe Swap - Assorted Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Artichoke Quiche |
Betsy at Recipelink.com | |
3 | Recipe: Chesapeake Bay Crab Cakes with Tarragon Sauce (or Fish Cakes) |
Betsy at Recipelink.com | |
4 | Recipe: Strawberry-Vanilla Pie with Grape-Nuts Cereal Crust |
Betsy at Recipelink.com | |
5 | Recipe: Fruit-Filled Chocolate Tacos (with homemade taco shells) |
Betsy at Recipelink.com | |
6 | Recipe: Malasadas (like doughnuts without holes, popular in Hawaii) |
Betsy at Recipelink.com | |
7 | Recipe: Pot Roast Carbonnade (Melissa d'Arabian recipe) |
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8 | Recipe: Enchilada-zagna (Enchilada Lasagna using chicken and tortillas) |
Betsy at Recipelink.com |
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