Hey there! I’m Cathi, back from Cherry Blossom Kitchen with a lightened up version of one of your favorite appetizers; Crab Cakes with a Light Sour Cream Sauce! A fun, quick dish to make for a light lunch or enjoy as a tasty appetizer at only 78 calories per serving!
1 (8oz) container lump crabmeat, drained
3 slices whole grain bread
1/3 cup light mayonnaise
3 scallions, thinly sliced
1 teaspoon Old Bay seasoning
1 teaspoon Worcestershire Sauce
2 large eggs, beaten lightly
Vegetable cooking spray
Salt to taste
Sour Cream Chive, Garlic, and Lemon Sauce
¾ cup light sour cream
1 garlic clove, finely minced
1 tablespoon fresh chives, chopped
¾ teaspoon lemon zest
1 ½ tablespoon lemon juice
½ teaspoon salt
1/8 teaspoon ground pepper
For the Crab Cakes:
Check crab meat for any bits of shell.
Pulse bread in a food processor until finely crumbled.
Stir together mayo, scallions, Old Bay seasoning, Worcestershire sauce and eggs in a large bowl.
Stir in crabmeat and breadcrumbs.
Shape mixture into 16 (2 inch) cakes.
Spray griddle or nonstick skillet with cooking spray and heat to medium low. Cook cakes in batches; 4 minutes on each side or
until golden brown. Season with salt.
Keep cakes warm in a 200° oven for up to 30 minutes.
Makes 16 mini cakes (1 cake per appetizer serving)
For the Sour Cream Sauce:
Stir together all the ingredients in a small bowl. Cover and refrigerate for 30 minutes before serving.
Makes 1 cup (1 tablespoon per appetizer serving)
See you next month for another tasty, healthy recipe from Cherry Blossom Kitchen!!