Crab Cakes

Each serving: About 330 calories, 24g protein, 10g carbohydrate, 21g total fat (6g saturated), 1g fiber, 142mg cholesterol, 1,135mg sodium


Ingredients:


Crab Cakes
1/4 cup light mayonnaise
1 tsp grated lemon peel
1/4 tsp dry mustard
1/4 tsp salt
pinch ground red pepper (cayenne)
1/2 kilo lump crabmeat
10 saltine crackers, crushed to coarse crumbs (1/2 cup)
2 tbsp butter or margarine

Tartar Sauce
1/4 cup light mayonnaise
3 tbsp chopped dill pickle
2 tbsp chopped chives
1 tbsp capers, chopped
1 tbsp fresh lemon juice
1 tbsp chopped fresh parsley
lemon wedges

Procedure:

1. Prepare crab cakes: In medium bowl, stir mayonnaise, lemon peel, mustard, salt, and pepper until blended. Pick through crabmeat to remove any pieces of shell; avoid breaking up meat. Gently stir crabmeat and cracker crumbs into mayonnaise mixture.
2. Onto wax-paper-lined cookie sheet, scoop crab mixture by scant 1/2 cups into 8 mounds; shape each into 3-inch round. Cover and refrigerate 30 minutes or up to 2 hours.
3. Meanwhile, prepare Tartar Sauce: In small bowl, stir together all sauce ingredients. Cover and refrigerate. Makes about 1/2 cup.
4. In nonstick 12-inch skillet, melt butter over medium heat until it begins to brown. Add crab cakes to skillet and cook 6 to 8 minutes or until heated through and golden on both sides, turning over once. Serve with lemon wedges and Tartar Sauce.