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Related recipes: Appetisers, Eggs, Herbs, Holiday and Festive, Seafood
A touch of curry powder adds a spicy flavour to these yummy morsels. Serve two or three as a main course, or one as an elegant appetiser.
Ingredients
2 Tbsp (30mL) olive oil, divided
3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbsp (15mL) lemon juice, freshly squeezed
2 medium egg whites
2 Tbsp (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided
1 tsp (5g) mustard
1/2 tsp (1g) curry powder
1 Tbsp (3g) parsley, finely chopped
1/4 tsp (2g) salt
1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbsp (15mL) olive oil
Directions
Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2 minutes until soft.
Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper.Cover and chill for 1–3 hours.
When ready to cook, remove from refrigerator. Using a spoon and your hands, mould mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown.
