Low Fat Crab Cakes Adapted From Cooking Light Recipes

Steps:

• If the first three ingredients aren't already minced, throw them in your food processor for a moment or mince them by hand.
• Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
• Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.

Steps:

• Put oven rack in middle position and preheat oven to 400. Line baking sheet w/foil. Sauce: Pulse avocado w/mayo, lime juice, salt, sugar and 1/4 chile in food processor until chile is finely chopped. Add milk and puree until smooth. Add more chile if desired, processing until smooth. Transfer to bowl and chill. Crab Cakes: Stir together crabmeat, mayo, chives, lemon juice, mustard, pepper and 1 tbs panko in large bowl until blended well, tehn chill, covered. Melt butter in medium nonstick skillet over moderate heat, then cook garlic, stirring unti golden and fragrant, 2 min. Add herbes de Provence, salt and remaining panko and cook, stirring, about 6 min. Transfer crumbs to plate to cool. Discard garlic. Divide crabmeat mixture into 4 mounds on sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to baking sheet and repeat w/remaining crab. Sprinkle w/remaining crumbs on top of cakes. Bake until heated through, about 15 min.

Steps:

• Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
• Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
• In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
• Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
• Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
• Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
• Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
• Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

Steps:

• Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.

Steps:

• Pick over the crab meat for pieces of shell, etc.
• Mix all ingredients together in a medium bowl.
• (Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
• Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
• Cook 3 minutes more on other side.
• Continue cooking until both sides are golden brown.
• Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.