Lighter Crab Cakes and Black Radish Relish

Any time I have a coupon for crab from our local warehouse type store, I buy it.  Once or twice a year we have some lump crab meat.  Once or twice a year I make crab cakes.  I love them.  I rarely use the crab for anything else because I love it so.  WHile my crab and avocado enchiladas were good, I prefer to taste just crab.  Now if I had access to lots of crab all the time I would definitely make those enchiladas again.

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!

Crab Cakes

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
Cooking spray

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.

CALORIES 140
Cooking Light, APRIL 2006

The second day we enjoyed another crab cake.  I made a relish to go with it using a black radish that I picked up from the market.

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.