Today was frickin’ busy.
During my lunch break I did this workout. (Well, I only had time to do one round of it. But still, about 22 minutes of masochism.)
Then after work I went to my MMA/self-defense class where I grappled with another girl for almost an hour straight. In case you didn’t know, wrestling is EXTREMELY tiring.
After all of this, I was in a crabby mood. But not bad crabby. I mean I literally wanted crab. And so crab cakes I had. Healthy ones too!
I know there’s been some hoopla about fish being mislabeled and stuff. For the sake of my sanity I’m just going to assume that what I had today was really crab.
So anyway, I adapted these crab cakes from a recipe in Clean Eating magazine.
These take a while to make because they need to chill, so just keep that in mind.
Healthy Crab Cakes
Ingredients:
1 lb crab meat (I used lump crab from Publix)
1 tbsp honey Dijon (you can also substitute with mayo of your preference)
4 tbsp whole-wheat Panko bread crumbs
1 tbsp chopped fresh parsley
1 tbsp chopped fresh cilantro
2 tbsp sliced scallions
Zest 1 lemon
1 jalapeno pepper, finely diced
1 tbsp finely chopped or grated ginger
1 tsp smoked paprika
Sea salt to taste
1 large egg
1 large egg white
½ cup white whole-wheat flour
Fresh ground black pepper, to taste
2-4 tbsp oil of preference, divided
Instructions:
1. Mix crab meat, Dijon, Panko, parsley, cilantro, scallions, lemon zest, jalapeno, ginger, paprika, salt, egg, and egg white in a large bowl. Make sure all ingredients are well blended. This recipe works best if the crab is shredded as much as possible.
2. To make the patties, take a small lump of the crab mix in your hands and flatten it into a disk that is slightly smaller than your palm. I got 12 patties out of this. Cover patties and chill for at least 30 minutes or up to 24 hours. The longer you let them chill, the more firm they get.
3. Put the flour and pepper into whatever won’t make a huge mess. Gingerly coat each patty (they’re delicate and can fall apart easily if you’re not careful) and place them on a plate.
4. Add oil to a medium saucepan and heat. Place half of the patties in the pan and cook on each side for 4 to 5 minutes. If your patties still look powdery while cooking then you need to add more oil. Once the patties have turned a golden color, remove them from the pan and serve!
Nutritional info (1 crab cake out of a batch of 12):
Calories: 90
Fat: 3g
Carbs: 6g
Protein: 9g
These crab cakes were so good. What made them even better was adding mango salsa. Seriously, it topped the recipe off wonderfully.
This was the final product. I had them with raw kale massaged with oil, salt and a little rice vinegar. I can’t wait for tomorrow so I can eat the leftovers!
