Crabcakes From Brigitte
Yield
8 pattiesPrep
30 minCook
10 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
scallions, spring or green onions
tops, chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | tablespoons |
yogurt
non fat |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
mayonnaise
fat free |
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
paprika
|
|
| ¼ | teaspoon |
red pepper flakes
|
|
| ¼ | teaspoon |
dry mustard
|
|
| 1 | pound |
crab meat
|
|
| 1 ¼ | cups |
bread crumbs
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
scallions, spring or green onions
tops, chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 3E+1 | ml |
yogurt
non fat |
|
| 15 | ml |
lemon juice
|
|
| 15 | ml |
mayonnaise
fat free |
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
paprika
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 1.3 | ml |
dry mustard
|
|
| 453.6 | g |
crab meat
|
|
| 296 | ml |
bread crumbs
fresh |
|
Directions
In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard.
Remove any shell or cartilage from the crab. Add the crab and ¼ cup of the breadcrumbs to the bowl. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces.
Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. Place on a plate lined with waxed paper.
Refridgerate for 30 minutes or more.
Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350℉ (180℃) until cakes are golden, about 10 to 15 minutes
