Crab is such a summertime food, and with the heat wave we’ve been having in New York the past few weeks that has brought summer early, I’ve been more in the mood for this light and tasty shellfish. My favorite way to enjoy it is as a crab cake. Unfortunately, when most restaurants make them, they take this low calorie and fat seafood and load it with mayo and breadcrumbs and fry it in so much oil that is becomes a calorie bomb. Would you believe the version I’ve come up with has NO breadcrumbs at all? I use one egg and a few tablespoons of light Spectrum mayo, and my creation tastes just as good, if not better, than anything you’ll ever order from a menu. The secret to getting it bind is making the cakes a day in advance and letting them harden in the fridge. Consider yourself warned: you’ll want seconds and thirds when you make these so make sure you have plenty of extra meat! ~Shivani
1 pound of crab meat
2 teaspoons of butter, divided
1 large handful of cilantro, chopped
1 bunch of scallions, thinly sliced
1 to 2 tablespoons of grated ginger
1 to 2 teaspoons chili paste (usually available in the ethnic food aisle at most grocery stores)
1 egg, beaten lightly
3 tablespoons light mayo (I love Spectrum)
salt and pepper, to taste
In a small nonstick pan, melt 1/2 teaspoons of butter over medium-low heat.
Add scallions and ginger and fry until the scallions are limp, about 6 to 8 minutes.
In a large bowl, add crabmeat, scallion ginger mixture and all of the other ingredients except the egg.
Mix well, and fold egg in at the very end.
Make cakes- this recipe should yield anywhere from 8 to 12 cakes depending on the size.
Place on a wax paper or foil lined cookie sheet or try and leaven in the fridge overnight to harden.
The next day, using a large non stick frying pan, melt the remaining butter over medium heat and fry the cakes on both sides until golden, about 4 to 5 minutes each side.
Stir-fried bok choy and shitake mushrooms are a great veggie side. For a carb fix, try soba noodles tossed with a little sesame oil, a crusty roll or roasted potatoes. You can also serve over a green salad.