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Crab Cakes Northwest Style

Recipe Image

A touch of curry powder adds a spicy flavour to these yummy morsels. Serve two or three as a main course, or one as an elegant appetiser.

Preparation facts

Servings: 4

Yield: 8 Cakes

Ingredients

2 Tbs (30mL) olive oil, divided

3 medium shallots, chopped

2 cups (260g) crab meat, fresh

1 Tbs (15mL) lemon juice, freshly squeezed

2 medium egg whites

2 Tbs (30g) lowfat mayonnaise

1/2 cup (55g) bread crumbs, divided

1 tsp (5g) mustard

1/2 tsp (1g) curry powder

1 Tbs (3g) parsley, finely chopped

1/4 tsp (2g) salt

1/2 tsp (3g) pepper

1/4 cup (30g) bread crumbs

1 Tbs (15mL) olive oil

Directions

Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2 minutes until soft.

Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper.Cover and chill for 1–3 hours.

When ready to cook, remove from refrigerator. Using a spoon and your hands, mould mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.

Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown.

Nutrition facts

Serving Size 1 serving
Calories 332
Calories from Fat 132 (40%)
% Daily Value*
23%Total Fat 15g
10%Saturated Fat 2g
Polyunsaturated Fat 2.6g
Monounsaturated Fat 8.3g
30%Cholesterol 89mg
33%Sodium 802mg
16%Potassium 573mg
6%Total Carbohydrate 18g
5%Dietary Fiber 1.1g
Sugars 1g
Sugar Alcohols 0g
60%Protein 30g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.