Lighter Crab Cakes | America's Test Kitchen

Name: Lighter Crab Cakes | America's Test Kitchen
Ingredients: 1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells; 4 scallions, green parts only, minced (about 1/2 cup); 4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves; 1 teaspoon Old Bay seasoning; 2-4 tablespoons plain dried bread crumbs (see note); 1/4 cup reduced-fat mayonnaise; 2 tablespoons Dijon mustard; Salt and pepper; 1 egg white; 1/4 cup unbleached all-purpose flour; 2 tablespoons vegetable oil; 1 lemon, cut into wedges (for serving)

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a recipe for Lighter Crab Cakes

Keywords

Fish & Seafood
Light
Main Courses

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Ingredients

1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
4 scallions, green parts only, minced (about 1/2 cup)
4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
1 teaspoon Old Bay seasoning
2-4 tablespoons plain dried bread crumbs (see note)
1/4 cup reduced-fat mayonnaise
2 tablespoons Dijon mustard
Salt and pepper
1 egg white
1/4 cup unbleached all-purpose flour
2 tablespoons vegetable oil
1 lemon, cut into wedges (for serving)