Crab Cakes Northwest Style
A touch of curry powder adds a spicy flavor to these yummy
morsels. Serve two or three as a main dish, or one as an elegant appetizer.
Preparation facts
Servings: 4
Yield: 8 Cakes
Ingredients
2 Tbs (30mL) olive oil, divided
3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbs (15mL) lemon juice, freshly squeezed
2 medium egg whites
2 Tbs (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided
1 tsp (5g) mustard
1/2 tsp (1g) curry powder
1 Tbs (3g) parsley, finely chopped
1/4 tsp (2g) salt
1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbs (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, mold 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.
Nutrition facts
Serving Size 1 serving
Calories 332
Calories from Fat 132 (40%)
% Daily Value*
23%Total Fat 15g
10%Saturated
Fat 2g
Polyunsaturated Fat 2.6g
Monounsaturated Fat 8.3g
30%Cholesterol 89mg
33%Sodium 802mg
16%Potassium 573mg
6%Total
Carbohydrate 18g
5%Dietary
Fiber 1.1g
Sugars 1g
Sugar Alcohols 0g
60%Protein 30g