Serve these as an appetizer or enjoy as a meal with a salad.
Trying to come up with a low fat crab cake was quite a challenge, but you won't miss the fried version when you taste these. The sauce adds just the right amount of heat to them, but you can adjust to your taste.
I highly recommend using fresh crab meat rather than canned for best results. Do not skip refrigerating the patties before baking, this really helps them stay together.
Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce
Servings: 4 • Serving Size: 1 cake
Calories: 173.6 • Fat: 8.8g • Protein: 13.1 g • Carb: 11.7 g • Fiber: 1.3 g
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
For the Zesty 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
Red Pepper Chipotle Lime Sauce:
In a small blender (or magic bullet) puree mayonnaise, lime juice, roasted pepper and chipotle pepper.
In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and 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°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.
Drizzle red pepper chipotle lime sauce over crab cakes and serve.