1 onion, finely minced
2 garlic cloves, finely minced
1 pound crabmeat (can use canned crab found at Costco or Trader Joe’s)
1 tablespoon reduced fat mayonnaise
3 egg whites or 1/3 cup egg beaters
1 tablespoon baking powder
Juice of one lime
¼ cup chopped cilantro
Cooking Spray (Pam)
Low–fat or Walden Farms Thousand Island dressing (found at Albertson’s or Sprout’s)
Lightly coat a large, oven-safe, nonstick skillet with cooking spray and warm over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, until the onion is golden and caramelized. Place onion and garlic in a medium bowl. Add the crabmeat, mayonnaise, egg whites, baking powder, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 8 fat crab cakes. Put them on a plate, cover, and place in refrigerator to chill for 30 minutes.
Re-coat nonstick skillet with cooking spray and warm over medium heat. Add the crab cakes and cook one-side, until crisp, about 4 minutes. Using a spatula, carefully flip each cake. Use a spatula to re-shape the sides if they’ve loosened. Cook the second side 4 minutes, until nice and crisp. Serve with Thousand Island dressing.
Yield: 4 Servings, 2 cakes per serving
Exchanges per serving
Protein: 4 (very lean)
Adapted from: Tyler’s Ultimate Cookbook, Tyler Florence