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recipe-file: Classic Crab Cakes Serves 12 large crabcakes, or 24 small Ingredients 2 tablespoons olive oil ¾ cup small-diced red onion 1 ½ cups small-diced celery 1 ½ cups of each:  small diced red and yellow bell pepper 1 ½ teaspoons Old Bay seasoning ½ teaspoons salt ½ teaspoons black pepper ½ cup whole wheat bread crumbs (preferably panko) ¼ cup low fat mayonnaise or soy mayonnaise 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce ½ pound (8 ounces) jumbo lump crabmeat, drained Cooking spray 2 tablespoons store-bought pesto +2 tablespoons low fat mayonnaise (or soy mayonnaise) mixed together and seasoned with salt and pepper to taste 2 tablespoons fresh minced parsley Cooking Directions             Heat the oil in a pan and sauté the onion, celery, and bell peppers until soft.  Season with Old Bay, salt and pepper.  Set aside to cool.             In a large bowl, combine the breadcrumbs, mayonnaise, mustard, and Worcestershire sauce.  Stir in the crabmeat to combine but do not over mix.  The crabmeat should remain in large pieces.  Combine with all ingredients from above (sautéed onion, celery and bell peppers).              Spray a nonstick pan with cooking spray and turn heat to medium.  Scoop evenly-sized cakes into the pan using an ice cream scoop and sauté over medium heat until crispy on both sides.  Top each crab cakes with a tiny dab of pesto/mayonnaise mixture.  Sprinkle with parsley and serve immediately.  i <3 crabs! :3

recipe-file:

Classic Crab Cakes

Serves 12 large crabcakes, or 24 small

Ingredients

2 tablespoons olive oil

¾ cup small-diced red onion

1 ½ cups small-diced celery

1 ½ cups of each:  small diced red and yellow bell pepper

1 ½ teaspoons Old Bay seasoning

½ teaspoons salt

½ teaspoons black pepper

½ cup whole wheat bread crumbs (preferably panko)

¼ cup low fat mayonnaise or soy mayonnaise

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

½ pound (8 ounces) jumbo lump crabmeat, drained

Cooking spray

2 tablespoons store-bought pesto +2 tablespoons low fat mayonnaise (or soy mayonnaise) mixed together and seasoned with salt and pepper to taste

2 tablespoons fresh minced parsley

Cooking Directions

            Heat the oil in a pan and sauté the onion, celery, and bell peppers until soft.  Season with Old Bay, salt and pepper.  Set aside to cool.

            In a large bowl, combine the breadcrumbs, mayonnaise, mustard, and

Worcestershire sauce.  Stir in the crabmeat to combine but do not over

mix.  The crabmeat should remain in large pieces.  Combine with all ingredients from above (sautéed onion, celery and bell peppers). 

            Spray a nonstick pan with cooking spray and turn heat to medium.  Scoop

evenly-sized cakes into the pan using an ice cream scoop and sauté over

medium heat until crispy on both sides.  Top each crab cakes with a tiny

dab of pesto/mayonnaise mixture.  Sprinkle with parsley and serve

immediately. 

i <3 crabs! :3