I love crab cakes. They are so good and delicious and just a fun way to sneak seafood into meal. You can switch the crab fish out with any other fish like cod or salmon. What I love about homemade crab cakes is you get to decide what kind of filling you want and the ratio of filling to crab meat is in your hands. I LOVE chunks of crab meat in every bite, but my husband loves it more evenly distributed in the cake. So depending on what you like just tinker around with what your filling is.
I like to dip my crab cakes in a simple sauce mixed with horseradish sauce and Dijon mustard. Mix it together until well blended. I like to also toss in a little cayenne pepper to spice it up a little more. Depending on how hot you like it, use more horseradish sauce or if you like it a little less hot use more Dijon mustard.
Here is what you need:
- 1lb crab meat (or cod or salmon depending on what you like)
- 1 cup of whole wheat panco bread crumbs
- 1 cup of mushrooms
- 1 avocado
- 1 tbsp of fat free mayo
- 1 tbsp of Dijon mustard
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of cayenne pepper
- 1 tsp of old bay seasoning
- olive oil spray
Here is what you need to do:
- Preheat your oven to 375 degrees F.
- Either in a food processor or by hand mix together the mushrooms and avocado. I like to use the food processor because it gets the mushrooms into little bits and makes an awesome filling. The avocado really holds everything together really well so your crab cake doesn’t fall apart. Now mix in your fat free mayo, mustard, and 1/2 a cup of the bread crumbs. Mix this together until well blended.
- Transfer your filling into a bowl. Now its time to add the crab! Break apart the crab cake into as big or as small pieces are you want. Before mixing toss your salt, pepper, cayenne pepper, and old bay seasoning in. Now mix it all together, cover it up and let it sit in the fridge for about 20 minutes. You can skip this step but I like to let it stiffen up a bit and make it easier to work with.
- Place a cooling rack on top of a cookie sheet. Pour the other 1/2 cup of panko bread crumbs into a bowl large enough to dredge the cakes into. Take the mix out of the fridge and start making your crab cakes. They should be about an inch thick and two inches across. The mix makes ten cakes so just map it out. Place the crab cake into the panco crumbs and flip over making sure to cover both sides.
- Once you are done covering all the crab cakes take a lite olive oil cooking spray and give them a good once over. Flip the cakes and repeat. This will help get the crispiness your would get if you were to fry them.
- Cook in the over for about 20 minutes. They should be firm to the touch and a warm brown color. Let them cool for about 5 minutes, they plate and enjoy!
This recipe serves 5 people with two crab cakes each. Per serving the pp value for ww is just 5 points. If you are not a fan of mushroom or avocado you can always switch around the filling to vegetables you like. Good Cajan crab cakes call for roasted red peppers! This recipe works for a lunch or dinner!