Now that we're getting older, those Dungeness crab cakes we always loved are a bit too rich. We set out to make delicious crab cakes, lower in cholestrol and saturated fats. We use an egg replacement, homemade heart healthy mayonnaise, and saute in a heart healthy oil. These are also a little spicier than some crab cakes because we like it that way. Enjoy!
| 1 tsp. | canola oil |
| 1/4 cup | minced shallots |
| 1 | clove garlic (pressed) |
| 1 | green onion finely chopped |
| 1 Tbs. | Louisianna hot sauce |
| 1 Tbs. | Worcestershire sauce |
| 1 tsp. | hot paprika (or mild) |
| 1/4 cup | egg beaters/starts (or 2 egg whites) |
| 1 Tbs. | Heart Healthy Mayonnaise |
| 1 lb. | Dungeness crab meat |
| 1/2 cup | panko (bread crumbs) - in mix |
| 1/2 cup | panko (bread crumbs) - coating |
| 2 Tbs. | canola oil |
Saute shallots and garlic in canola oil 5 min. Add green onion and cook another minute. Turn off and allow to cool slightly. Put saute mixture in small bowl. Add hot sauce, Worcestershire sauce, paprika, egg beaters, and mayonnaise. Mix until blended and smooth. Add crab meat and mix well until crab is broken up and well coated. Add 1/2 cup panko.
Using a 1/4 cup measure as a scoop, form balls and then 1/2 thick patties. Coat each with panko mix and set aside on a wax paper covered cookie sheet. When you are done making the patties, re-press the sides and top of patties to make them firm, especially the sides. Refrigerate one hour.
Cook in saute pan at med-high until browned. Serve with Heart Healthy Tartar Sauce. Makes (8) 3" crab cakes - serves (2).