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 lighter version as it uses low-fat mayonnaise.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
18
Favorites
Collections
Planner
Grocery List
Ingredients
6
Servings
  • 1 bell pepper , canned
  • 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 lemon juice
  • 1 egg white, whipped
  • 1/2 kilos crab meat
  • 1 1/4 cups breadcrumbs, or panko bread crumbs
  • 2 tablespoons unsalted butter
  • lemons, for serving
Preparation
40 mins
0 mins
Medium
  • To prepare the mayonnaise, cut the bell pepper in half and remove the seeds. Place it in a food processor along with 1/3 cup of light mayonnaise, one garlic clove, 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 in a bowl 1/3 cup of mayonnaise, onion, red pepper, celery, lemon juice, egg white, and crab meat. Stir well and season with salt and pepper.
  • Form 6 flattened balls from the crab mixture and coat them in breadcrumbs until well covered.
  • Heat 1 tablespoon of butter in a skillet over medium-high heat.
  • Add 3 crab cakes to the skillet and cook for 5 minutes on each side until golden brown. Repeat this step with the remaining cakes, using more butter for the skillet.
  • Serve with lemon wedges, with the 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.
Do you want to know what other nutrients this or other recipes have?
Provided by