Total Time: 35 min
Prep: 25 min
Cook: 10 min
Blue crabs are abundant among the Lowcountry’s saltwater rivers and marshes. If you can, use fresh sweet crab sold in plastic containers (not canned) for the best flavor. The best crab cakes are made with lots of crab and just enough egg and breadcrumbs to hold it together. These will not disappoint! Serve as an appetizer with a dollop of Yogurt Rémoulade (search for the recipe in the WW app).
Cooking spray – 2 spray(s)
Egg – 1 large egg(s)
Egg yolk – 1 item(s), medium
Fresh lemon juice – 1 Tbsp
Garlic clove – 1 clove(s), grated
Dry mustard – 2 tsp
Paprika – ½ tsp
Kosher salt – ½ tsp
Black pepper – ¼ tsp, coarsely ground
Cayenne pepper – ⅛ tsp
Bell pepper – ¼ cup(s), red, finely chopped
Scallions – ¼ cup(s), chopped, finely chopped
Fresh parsley – 2 Tbsp, chopped
Chives – 1 Tbsp, chopped
Uncooked lump crabmeat – 1 pound(s), picked over for shells and cartilage
Fresh breadcrumbs – 3 Tbsp
1. In medium bowl, whisk egg, egg yolk, lemon juice, garlic, mustard powder, paprika, salt, black pepper, and cayenne. Stir in bell pepper, scallions, parsley, and chives. Gently fold in crabmeat and breadcrumbs and mold into 4 equal patties, each about 1 inch thick. Place patties on baking sheet and freeze until set up slightly around edges, 10 to 15 minutes.
2. Coat large nonstick skillet with nonstick spray and heat over medium-high. Add chilled patties and cook until golden brown, crispy, and cooked through, 2 to 3 minutes per side.
3. Serving size: 1 patty