New England Crab Cakes

These succulent cakes are light but satisfying. I like to saute the vegetables first to awaken the flavors since they do not spend much time in the oven!

Course Appetizer, Main Course

Cuisine seafood

Keyword crab

Prep Time 30

Cook Time 20

Servings

Calories 285kcal

Ingredients

1 pound lump crab meat
1/2 c. red pepper, diced
2 green onions cho,pped
1 large egg
1/2 c. seasoned bread crumbs
1/4 c. lemon juice, freshly squeezed
2 T. mayonnaise
2 t. dry mustard
1 t. Old Bay seasoning
1/2 tsp Worcestershire Sauce
7 oz microgreens

Instructions

Open crabmeat, and empty the contents into a colander, and drain.
Saute peppers and onions together in 1 T. olive oil until tender; remove from heat
In a large bowl; combine crabmeat, onions, pepper, spices, egg, and breadcrumbs until well mixed.
Using a scoop; divide into 9 equal patties and place on parchment paper.
Using a pastry brush, dab a small amount of olive oil on top of each crab cake.
Bake in a 350-degree oven for 7 minutes, turn over, and bake for another 7-8 minutes or until lightly browned.
Serve on a bed of microgreens.

Notes

Serving tip

Serve as part of your seafood platter, on a bun or my personal favorite; on a bed of microgreens!

If you don't have microgreens available to you try substituting arugula--the peppery flavor complements the sweet crabmeat.

Drizzle with olive oil or balsamic vinegar.

Dietitian's Tip

Crabmeat is a lean source of high-quality protein and provides beneficial omega-3 fatty acids, making it a nutritious, low-calorie addition to a balanced eating pattern.

Nutrition