• Currently 4/5
Prep Time: 20 minutes/Cook Time: 15 minutes
1 pound imitation crab, torn into thin shreds
3/4 cup light mayonnaise, divided
1/4 cup minced green onion, divided
3 tablespoons fresh lemon juice, divided
1 teaspoon Dijon-style mustard
2 eggs, beaten
1-1/2 cups Japanese-style breadcrumbs (panko)
1/2 teaspoon herbes de Provence*
1.2 teaspoon seasoned salt
1 medium clove garlic, minced
Finely chopped parsley (optional)
1. In bowl, combine crab, 1/4 cup mayonnaise, 2 tablespoon green onion, 1 tablespoon lemon juice, and mustard; blend well.  Shape into 8 crab cakes.
2. Place egg in shallow plate and blend in 1 tablespoon water.  In second shallow plate, combine breadcrumbs with herbs and salt.  Coat crab cakes in egg, then in breadcrumbs.  Place on plate lined with waxed paper.  Cover and refrigerate 30 minutes or until ready to cook.
3. For garlic sauce, in small bowl, combine remaining 1/2 cup mayonnaise, 2 tablespoons green onion, 1 tablespoon lemon juice and garlic.  Blend well.  Cover and let stand to blend flavors.
4. Preheat oven to 400°F.  Arrange crab cakes on buttered baking sheet.  Bake until cooked through.

5. Serve with garlic sauce.  If desired, garnish with finely chopped parsley generously sprinkled over all.

*may substitute equal parts dried thyme, rosemary, and marjoram.

Serves 4

Each Serving: 361 cal, 17 g fat, 124 mg chol, 566 mg sodium, 31 g carb, 0 g fiber, 19 g pro.

Meal   DinnerDish   Appetizer
Cooking Method   BakedMain Ingredient   Shellfish
Prep Time   15 to 30 minutesCooking Time   less than 15 minutes

Eileen Stalec

Member since Dec 2008

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