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
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)
Directions
- Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
- 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.
- 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.