East Coast Crab Cakes

Serves: 6Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Easy


Serves: 6

Ingredients

  • 1 Tbsp. cornstarch
  • ½ tsp. sugar
  • ⅛ tsp. ground white pepper
  • 1 cup chicken broth
  • 2 Tbsp. water
  • ½ tsp. grated lemon rind
  • ⅓ cup fresh lemon juice
  • ⅓ cup mayonnaise
  • 2 lbs. fresh crabmeat, drained
  • 1 cup soft whole-wheat bread crumbs
  • ⅔ cup minced onion
  • ⅔ cup minced celery
  • ¼ cup mayonnaise
  • 1 egg white, lightly beaten
  • 2 tsp. Old Bay seasoning
  • 2 tsp. Dijon mustard
  • 2 tsp. Worcestershire sauce
  • ¼ tsp. ground red pepper
  • 2 tsp. chopped fresh parsley
  • 2 tsp. olive oil

Directions

  • For the lemon sauce, combine first 3 ingredients in a small saucepan and stir well. Gradually stir in chicken broth and water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Reduce heat and simmer 1 minute or until mixture is thickened, stirring constantly. Remove from heat and stir in lemon rind, and lemon juice. Let cool to room temperature then stir in mayonnaise.
  • While sauce is cooling, make the crab cakes. Combine first 11 ingredients. Shape mixture into 12 patties. Cover and chill 1 hour. Heat the olive oil on a griddle over medium-hot heat. Add crabmeat cakes in batches and cook 4 to 5 minutes on each side or until golden brown. Serve with lemon sauce.