Maryland-Style Crab Cakes With Lemon Aioli

Nutrition Facts

Serving Size ½ of recipe
Calories 317
Total Fat 22 g
Saturated Fat 2.5 g
Sodium 855 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Protein 18.5 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Cooked lump crabmeat 8 ounces
Yellow bell pepper, diced into ¼-inch squares ½
Breadcrumbs 2 tablespoons
Old Bay seasoning 1 teaspoon
Reduced-fat mayonnaise 2 + 2 tablespoons
Canola oil 1½ tablespoons
Fresh lemon juice 1 teaspoon
Zest of ½ lemon (grated lemon peel)
  1. Directions
  2. Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
  3. In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
  4. Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.
Exchanges
3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch
Side Suggestions: Crusty bread (Italian or French)
Side Suggestions: Mixed Green Salad

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