Maryland-Style Crab Cakes With Lemon Aioli
Adapted from CooksAid.com
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 317 |
| Total Fat | 22 g |
| Saturated Fat | 2.5 g |
| Sodium | 855 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 1 g |
| Protein | 18.5 g |
Ingredients and Preparation TOP
| Ingredients | Measures |
|---|
| Cooked lump crabmeat | 8 ounces |
| Yellow bell pepper, diced into ¼-inch squares | ½ |
| Breadcrumbs | 2 tablespoons |
| Old Bay seasoning | 1 teaspoon |
| Reduced-fat mayonnaise | 2 + 2 tablespoons |
| Canola oil | 1½ tablespoons |
| Fresh lemon juice | 1 teaspoon |
| Zest of ½ lemon (grated lemon peel) |
- Directions
- Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
- In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
- Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.
Exchanges
3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch
Side Suggestions: Crusty bread (Italian or French)
Side Suggestions: Mixed Green Salad