Monday, March 14, 2011
When you dont have much of something, you really want to taste it, which is why I made the crab cakes. I wanted to go lighter this time. I am very glad I did. These were really yummy. No one would ever know they were a lighter crab cake. At 140 calories a piece I enjoyed two of them! Delicious!
Thank you Cooking Light for a most delicious crab cake recipe!
Yield: 6 servings (serving size: 1 crab cake)
3 (1-ounce) slices white bread
1/4 cup finely chopped green onions
2 tablespoons chopped fresh dill
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon black pepper
2 large egg whites
1 pound lump crabmeat, shell pieces removed
1 tablespoon canola oil, divided
Preheat oven to 400°.lace bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
Cooking Light, APRIL 2006
Black Radish Relish
2 cups chopped black radish
1/4 cup sugar
1/2 teaspoon salt
4 green onions, chopped
1/2 cup water
Place chopped radish in a bowl, set aside. Combine sugar, water and salt in a small sauce pan. Bring to a boil. Pour over radish in the bowl. Let sit until it comes to room temperature. Add in green onions. Refrigerate until well chilled.