Yuuuuuuum! I went crazy picking out seafood recipes recently, and this is the first of those recipes. It should be obvious why I picked it first; so delicious! Also, the Red Pepper Chipotle sauce is soooo amazing! The sous chef and I both agreed that it would make a great friend to some fish as well. These make a great dinner as I wasn’t even able to finish 2! The sous chef had to finish off my last few bites :) I wanted very much to eat them all, but they are just very filling. The recipe below serves 4 crab cakes, but you could make them smaller to make bite size crabcakes; say 16 crab cakes would make these small enough for bite size. Making them smaller might alter your cooking time though, so be aware.
Source: Gina's Weight Watcher Recipes Servings: 4 • Serving Size: 1 cake
Crab Cakes
9 ounces lump crab meat, picked free of shells
1/2 cup (about 13) reduced fat Ritz crackers, crushed
1 whole egg plus 1 egg white, beaten
2 finely chopped scallions
2 tbsp finely chopped red bell pepper
1 tbsp low fat mayonnaise
2 tbsp fresh cilantro (or parsley)
1/2 lime, juiced
salt and pepper to taste
cooking spray
Zesty Chipotle Lime Sauce
1 tbsp roasted peppers (jarred)
1/4 cup light mayonnaise
1 tsp minced canned chipotle chilies in adobo sauce
1 tsp fresh lime juice
In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.
In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.
Chill in the refrigerator at least 1/2 hour before baking.
Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.
Drizzle red pepper chipotle lime sauce over crab cakes and serve.
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