Crab Cakes with Horseradish Sauce
Nutrition
Calories: 371 kcalCarbohydrates: 52 gProtein: 30 gFat: 23 gSaturated Fat: 8 gCholesterol: 75 mgSodium: 1139 mgFiber: 17 gSugar: 11 gVitamin A: 9.275 IUCalcium: 226 mgIron: 11 mg
Ingredients
- 8 oz thawed finely shredded lump crabmeat or imitation crabmeat
- 3/4 cup fresh bread crumbs
- 1/4 cup plus 1 tbsp fat-free mayonnaise divided
- 1-1/2 tbsp chopped chives or green onion tops
- 1 tablespoon Fresh lemon juice
- 1/4 tsp salt optional
- 1/4 tsp freshly ground black pepper
- 2 tsp canola or vegetable oil
- 2 tbsp barbecue sauce
- 1 tsp prepared horseradish
- 4 each Lemon wedges
Instructions
- Combine crabmeat, bread crumbs, 1/4 cup of the mayonnaise, chives, lemon juice, salt, if desired, and pepper. Shape to form four 1/2-inch-thick patties. Heat oil in a large nonstick skillet over medium heat. Cook crab cakes for 2 to 3 minutes per side or until golden brown.
- While crab cakes are cooking, combine remaining 1 tbsp mayonnaise, barbecue sauce, and horseradish, mixing well. Serve crab cakes with sauce and lemon wedges.