Monday, May 16, 2011

Crab Cakes and Coleslaw

Photo by Rachel Dedrickson

Raise your hand if you like crab cakes! Anyone? Come on. Work with me.

I ran across a healthy crab cake recipe in the April/May edition of Clean Eating. Wait. Back up. I used the word 'healthy' and 'cake' in the same sentence. If I haven't caught your attention yet, then I don't know how I am going to.

Yes, I am cheating a little bit because I am not here to tell you about the fluffy, frosting covered kind of cake. But who can resist crab cakes? Seriously.

These little guys were quick to make and delicious to consume. The only tricky part I will point out is how you pick out the crab meat. You can visit the seafood case at your local grocery store and go the fresh crab route, but I decided to avoid the mess of cracking shells and control the price a bit by opting for canned crab.

The magazine recommended topping these crab cakes with a honeydew-strawberry salsa, but I was too anxious to eat! I just grabbed some fresh pico de gallo from the store and dolloped it over the top. Then, I quickly whipped up a coleslaw salad for the side. And ta-da! Dinner is served.

Crab Cakes
Recipe by Clean Eating Magazine


1 lb crabmeat, drained and picked over for shells (or 3 cans of crab meat drained)
1 tbsp Dijon mustard
4 tbsp whole-wheat panko bread crumbs
2 tbs chopped fresh parsley
4 scallions (white and some green parts) thinly sliced
Zest 1/2 lemon
1 1/2 tsp salt-free chile or Cajon seasoning blend (Try: Mrs. Dash Extra Spicy Seasoning Blend)
1 tsp smoked paprika
1/8 sea salt
1 large egg
1 large egg white
1/4 cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tbsp safflower oil, divided
Lemon wedges for serving, optional

1. Prepare crab cakes: In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

2. To form patties, firmly pack crab mixture into a 1/4 cup measuring cup. Invert the crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and reapeat with remaining crab mixture, making about 10 patties. Cover patties with plastic wrap and chill for at least 30 minutes or up to 24 hours to firm up crab cakes.

3. Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment. Add 1 tbsp oil to a large, heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4-5 minutes per side. Transfer to plate or sheet, cover with foil to keep warm and repeat with remaining 1 tbsp oil and crab cakes. Serve immediately with salsa and lemon wedges if desired.

Half a Napa cabbage
Dollop of Veganiese mayo
1 can of crushed pineapple, drained

Cut half a Napa cabbage lengthwise and shred into thin pieces. Add a large dollop of Veganiese mayo (or real mayo if you prefer). Next, add one can of well drained, crushed pineapple. Sprinkle sugar, salt, and pepper over the top of the salad to desired taste. Mix well and let set for 20 minutes in the fridge before serving.

Photo by Rachel Dedrickson

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