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.
Learn more about Lorenza Ávila
Ingredients6 portions
Preparation
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.
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