Most crab cakes are made of breadcrumbs and crab-flavored mayonnaise. And while I agree that mayonnaise is damn good, I just wish it wasn’t so fattening. By broiling instead of pan frying, and using low-fat mayo with some green veggies, this very lean version of crab cakes is a new kind of good.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat the broiler on low. Spray a foil-lined baking sheet with cooking spray and set it aside.
Step 2
Place the peas in a small microwave-safe bowl and cover it with plastic wrap. Microwave on high until tender, about 1 minute. Let cool slightly.
Step 3
In a medium bowl, combine the crabmeat, lemon zest and juice, 1/2 cup of mayonnaise, chives, peas, and panko. Season the crab mixture with salt and pepper to taste, and mix thoroughly. Using your hands, form the mixture into 4 equal cakes.
Step 4
Place the crab cakes on the prepared baking sheet. Broil the crab cakes until they are deep golden brown and hot throughout, about 6 minutes.
Step 5
Meanwhile, combine the pimientos, their liquid, and the remaining mayonnaise in a blender. Puree until smooth. Season with salt and pepper to taste.
Step 6
In a medium bowl, toss the arugula with half of the pimiento dressing. Season the salad with salt and pepper to taste.
Step 7
Serve the crab cakes with the remaining pimiento sauce and the arugula salad.
healthy tips
Step 8
Eat more arugula! If you find yourself with an upset stomach, you might find relief in your salad bowl. Recent research suggests that the peppery green helps reduce the stomach-acid secretion that can irritate gastric ulcers.
nutrition information
Step 9
Fat: 94g (before), 4.1g (after)
Step 10
Calories: 1,030 (before), 152 (after)
Step 11
Protein: 16g
Step 12
Carbohydrates: 12g
Step 13
Cholesterol: 41mg
Step 14
Fiber: 2g
Step 15
Sodium: 1,096mg
