Crab cakes with pepper mayonnaise
Lorenza Ávila
Crab cakes are very popular in the Northeastern region of the United States. This recipe is a slightly more light version since it uses low fat mayonnaise.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 bell pepper, tin
  • 1/3 cups low-fat mayonnaise
  • 1 clove garlic
  • drops Tabasco sauce, drops
  • 1/3 cups low-fat mayonnaise
  • 1/4 cups red onion, finely chopped
  • 1/4 cups red bell pepper, chopped
  • 2 tablespoons celery
  • 1 1/2 teaspoons lime juice
  • 1 egg white, beaten
  • 1/2 kilos crab meat
  • 1 1/4 cups breadcrumbs, or panko bread
  • 2 tablespoons butter
  • limes, at your service
Preparation
40 mins
0 mins
Medium
  • To prepare the mayonnaise, cut the bell pepper in half and remove the seeds. Put in a food processor together with 1/3 cup light mayonnaise, a clove of garlic, a few drops of tabasco and a few drops of lemon juice. Season with salt and pepper and refrigerate.
  • To prepare the crab cakes: Mix 1/3 cup of mayonnaise, onion, red pepper, celery, lemon juice, egg white and crab meat in a bowl. Stir well and season with salt and pepper.
  • Form 6 flattened balls of the crab dough and pass through the ground bread until well covered.
  • Heat 1 tablespoon of butter in a skillet over medium-high heat.
  • Add 3 crab cakes to the pan and cook for 5 minutes on each side until golden brown. Repeat this step with the rest, using more butter for the pan.
  • Serve with lemon slices, with pepper mayonnaise, and a salad with vinegar and oil.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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