Healthy Baked Crab Cakes with Red Pepper Chipotle Lime Sauce

These jumbo lump crab cakes are so good! Even though they are MUCH lighter than the typical mayonnaise filled, fried crab cakes you get at restaurants, they are still as filling and packed with flavor!

They can be served as an appetizer, side dish, or a meal.  I doubled the recipe below because I had a pound of crab meat to use. The doubled recipe produced 6 crab cakes.  I also sprayed the tops of my crab cakes with olive oil spray to help them brown a little more.

These crab cakes are good enough on their own, however, you will die when you taste this zesty sauce!   It's a little spicy but not too much heat.  I could seriously eat this every day!

You're welcome!

Healthy Baked Crab Cakes w/ Red Pepper Chipotle Lime Sauce
recipe adopted by skinnytaste.com
photos by halftomatohalfpotato
yields 3 crab cakes

For the Crab Cakes
-9 ounces lump crab meat, picked free of shells
-1/2 cup (about 13) reduced fat Ritz crackers, crushed
-1 whole egg plus 1 egg white, beaten
-2 finely chopped scallions
-2 tbsp finely chopped red bell pepper
-1 tbsp low fat mayonnaise
-2 tbsp fresh cilantro (or parsley)
-1/2 lime, juiced
-salt and pepper to taste
-cooking spray

-In a large bowl, combine crushed crackers, eggs, scallions, red pepper, mayo, cilantro, lime juice, salt 
  & pepper
-Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks
-Gently shape into patties using a 1/2 cup measuring cup
-Chill in the refrigerator at least 1/2 hour before baking
-Preheat oven to 400°F & grease a baking sheet with cooking spray
-Bake about 10 minutes on each side, until nicely browned

For the Red Pepper Chipotle Lime Sauce

-1 tbsp roasted peppers (jarred)
-1/4 cup light mayonnaise
-1 tsp minced canned chipotle chilies in adobo sauce
-1 tsp fresh lime juice

-In a small blender, puree mayonnaise, lime juice, roasted pepper and chipotle chiles
-Drizzle red pepper chipotle lime sauce over crab cakes and serve

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