This is a print preview of "Low Fat Crab Cakes" recipe.

Low Fat Crab Cakes Recipe
by Global Cookbook

Low Fat Crab Cakes
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  Servings: 6

Ingredients

  • 1 tsp Extra virgin olive oil
  • 3 Tbsp. Chopped red pepper
  • 3 Tbsp. Chopped yellow pepper
  • 1/4 c. Chopped red onion
  • 1 Tbsp. Chopped fresh chives
  • 2 tsp Chopped dill
  • 2 tsp Tobasco sauce
  • 12 ounce Fresh lump crab meat, cartilage removed
  • 1 x Egg, beaten
  • 1/2 c. Fresh bread crumbs
  • 1/4 c. Dry white wine
  • 1/4 c. Chopped red onion
  • 4 x Roasted red bell peppers
  • 2 x Cloves garlic
  • 1/2 c. Evaporated skim lowfat milk
  • 2 tsp Fines herbes Fresh grnd pepper

Directions

  1. Heat the oil in a skillet over medium heat. Add in the peppers and onion and saute/fry for five min. Remove from the heat. Add in the chives, dill, and warm pepper sauce.
  2. Add in the crabmeat and mix well. Add in the egg and bread crumbs. Shape into small patties and place in the refrigerator while you prepare the sauce.
  3. Heat the wine in a skillet over the medium-high heat. Add in the onion and saute/fry for five min. Add in the roasted peppers and saute/fry for five min.
  4. Add in the garlic and saute/fry for two min.
  5. Remove the mix from the skillet and pour into a blender. Add in the evaporated skim lowfat milk, fines herbes, and pepper and puree. Keep the mix hot on a low flame in a sauce pan.
  6. Place the crab cakes on a non-stick cookie sheet and broil, turning once, for a total of 10 min. Serve the crab cakes on a platter with a dish of the hot sauce in the center.
  7. This dish is high in sodium.