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Crabcakes From Brigitte

Crabcakes From Brigitte recipe image
These light and airy crabcakes highlight the delicate sweetness of lump crab meat without overwhelming it with heavy binders. Using non-fat yogurt and fresh breadcrumbs creates a tender interior that crisps beautifully in the oven. The addition of scallions, parsley, and a hint of Worcestershire sauce provides a savory depth, while lemon juice and dry mustard add a bright, zesty kick. Perfect for a light lunch or an elegant appetizer, these patties are simple to assemble and bake to golden perfection. They offer a satisfying, low-fat alternative to traditional fried versions, making them ideal for summer gatherings or a quick, healthy weeknight dinner.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 388.0
Dietary: Low-fat
Description
These light and airy crabcakes highlight the delicate sweetness of lump crab meat without overwhelming it with heavy binders. Using non-fat yogurt and fresh breadcrumbs creates a tender interior that crisps beautifully in the oven. The addition of scallions, parsley, and a hint of Worcestershire sauce provides a savory depth, while lemon juice and dry mustard add a bright, zesty kick. Perfect for a light lunch or an elegant appetizer, these patties are simple to assemble and bake to golden perfection. They offer a satisfying, low-fat alternative to traditional fried versions, making them ideal for summer gatherings or a quick, healthy weeknight dinner.
Ingredients
  • 1/2 cup Scallions Tops,chopped
  • 2 tablespoon Parsley, chopped
  • 2 tablespoon Non-Fat Yogurt
  • 1 tablespoon Lemonjuice
  • 1 tablespoon Fat-free Majonnaise
  • 1 teaspoon Worshestershire sauce
  • 1/2 teaspoon Paprika
  • 1/4 teaspoon Red Pepper
  • 1/4 teaspoon Dry Mustard
  • 1 pound Lump Crab Meat
  • 1 1/4 cup Breadcrumbs, fresh
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC).
  2. 2
    In a large mixing bowl, combine the chopped scallions, parsley, non-fat yogurt, lemon juice, fat-free mayonnaise, Worcestershire sauce, paprika, red pepper, and dry mustard.
  3. 3
    Carefully pick through the lump crab meat to remove any remaining shell fragments or cartilage.
  4. 4
    Add the crab meat and 1/4 cup of the fresh breadcrumbs to the bowl with the wet ingredients.
  5. 5
    Gently fold the ingredients together using two forks or your hands, taking care not to break up the large chunks of crab.
  6. 6
    Divide the mixture into 8 equal portions and shape them into patties.
  7. 7
    Coat each patty with the remaining breadcrumbs, pressing gently to adhere.
  8. 8
    Place the formed patties on a plate lined with waxed paper and refrigerate for at least 30 minutes to help them hold their shape.
  9. 9
    Coat a baking sheet with non-stick spray.
  10. 10
    Arrange the chilled patties on the baking sheet and bake for 10 to 15 minutes, or until golden brown and heated through.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 388.0kcal
% Daily Value *
Total Fat 4.1g7%
Saturated Fat 0.7g4%
Cholesterol 80.7mg27%
Sodium 808.2mg34%
Total Carbohydrate 58.3g20%
Dietary Fiber 5.6g23%
Sugars 1.2g
Protein 29.9g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, crabcakes, lump crab meat, baked, low fat, seafood, appetizer, yogurt, scallions, parsley, lemon, mustard, breadcrumbs, healthy, brigitte
Read it online: https://www.chefs-mate.com/recipe/crabcakes-from-brigitte/