This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. For sandwiches made from the leftover crab cakes, use gluten-free bread or hamburger buns.
"Confidence is going after Moby Dick in a rowboat and taking the tartar sauce with you."
-Zig Zigler, Author
It's funny how some recipes happen. I was having tapas at a local Spanish restaurant and thought about the flavors that work well with seafood. The crab and cumin go fantastic together. Combine that with the corn flavor from the tacos and you have these crab cakes.
The amount of fat varies pretty widely between the non-fat and regular mayonnaise which has up to 10 or 11 grams of fat per tablespoon.
Reduced-fat mayonnaises are great for making salads, and there are a number of choices available to you. I feel that Blue Plate Low Fat mayonnaise has great flavor with only 2 grams of fat and 25 calories per tablespoon. Hellmans Light - Best Foods in the Western U.S. - mayonnaise is quite good also at 15 calories.
I do not like using non-fat mayonnaise for dressings very much - I have found that they simply are not creamy enough.
Light mayonnaise or reduced-fat mayonnaise usually has about 1 gram of fat per tablespoon. I generally keep this around for making sandwiches.
1 tablespoon Blue Plate Low Fat Mayonnaise = 25 calories, 1g fat, 0g sat fat, <1g mono fat, 0g protein, 4g carbohydrates, 140mg sodium, <5mg cholesterol
1 tablespoon Hellmans Light mayonnaise = 15 calories, 1g fat, 0g sat fat, <1g mono fat, 0g protein, 2g carbohydrates, 130mg sodium, 0mg cholesterol
Servings = 4 | Serving size =2 crab cakes
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
This recipe can be divisible by 2.
The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.
|1 lb||lump crabmeat|
|1/2||plain brown rice cake (crumbled)|
|1 tsp||Tabasco sauce|
|1 Tbsp||shallot (minced)|
|2 large||egg whites (divided)|
|1||rib celery (diced)|
|2 tsp||fresh lime juice|
|2 Tbsp||reduced-fat mayonnaise|
|1/2 tsp||ground cumin|
|1/2 tsp||chili powder|
|fresh ground black pepper (to taste)|
|4||corn taco shells|
|2 tsp||extra virgin olive oil|
Pick over crabmeat, removing any shell.
Break the rice cakes into small pieces about the size of grains of rice.
Gently fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, shallot, salsa, one of the egg whites, celery, lime juice, mayonnaise, cumin, chili powder, salt and pepper.
Fold together gently until well blended. Be careful to not break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Process the taco shells in a mini chopper or blender until about the texture of coarse cornmeal.
Preheat the oven to 325° F.
Whisk the second egg white until frothy. Dip each side of the crab cakes in the egg white and then the taco shell crumbs.
Place the oil in a large non stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes, then serve.
Serving size = 2 crab cakes
Servings = 4
Amount Per Serving
|Calories 233||Calories from Fat 80|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 13g||4%|
|Dietary Fiber 1g||5%|
|Vitamin A 8%||Vitamin C 8%|
|Calcium 16%||Iron 8%|
|Vitamin K 6 mcg||Potassium 516 mg|
|Magnesium 62 mg|