I’ll be the first to admit it, everything worth knowing about crab cakes, I learned from my husband Michael. Now, here’s my chance to teach him a thing or two. This baked crab cake is my new, healthier way to enjoy the Savannah treat I love so much. When I tried them out on Michael he was more than a little skeptical. But one bite showed him that these crab cakes are bursting with fresh crab flavor
- 1 pound crabmeat, picked over to remove bits of shell
- ¼ cup chopped red onion
- ¼ cup chopped fresh parsley
- ¼ cup regular or light sour cream
- 1 large egg
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon salt
- ⅓ teaspoon cayenne pepper
- Juice of ½ lemon, plus extra lemon slices, for serving
- 2 dashes hot sauce (optional)
- 1 cup whole-wheat or regular panko bread crumbs
- Preheat the oven to 400 °F. Grease a rimmed baking sheet with cooking spray.
- In a large bowl, mix together the crabmeat, red onion, parsley, sour cream, egg, mustard, Worcestershire sauce, salt, cayenne, lemon juice, hot sauce (if using) and ½ cup of the bread crumbs. Form the mixture into 6 even-size flat disks, each about 2 ½ inches in diameter.
- Place the remaining ½ cup of bread crumbs in a shallow bowl or pie plate. Gently dip the crab cakes in the bread crumbs until well coated and place on the prepared baking sheet.
- Bake until golden brown on the bottom, about 10 minutes. Gently flip the crab cakes and bake for 5 to 10 minutes more. Serve warm or at room temperature with lemon slices.
Makes 6 Crab Cakes/Serves 6
More about Paula Deen Cuts the Fat, 250 Recipes All Lightened Up
Paula Deen has lost over 40 pounds and has maintained her weight loss for over two years by swapping out ingredients to reduce fat and calories. Paula’s key to weight loss is moderation and accountability, and one day a week she still enjoys good old southern cooking with biscuits and all. One does not have to give up taste when reducing calories, and these recipes are a testament to that. Paula shares 250 of her favorite recipes lightened up. This brand-new, New York Times best-selling cookbook presents lightened up versions of fifty of her classic southern recipes and presents new recipes that cut the calories but not the delicious taste.