Herby Crab Cakes
Servings
2Serving size
2 crab cakesThis recipe can easily be multiplied, and uncooked crab cakes may be kept for 24 hours in the refrigerator before cooking. Cooked crab cakes may be kept for about as long and are fantastic as sandwiches or toppings for salads.
Serve with Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Potatoes
AND
Serve with Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Zucchini or Roasted Beets
Ingredients
| 1 large Green onions (sliced lengthwise, then thinly sliced crosswise) |
| 2 tsp. Dried parsley |
| 2 Tbsp. chopped Chives, raw (minced) |
| 1 1/2 tsp. Fresh thyme |
| 1 large Egg(s) |
| 8 ounce Crabmeat |
| 2 Tbsp. Reduced fat sour cream |
| 1 cup bread crumbs (or gluten-free bread crumbs) |
| 1 tsp. Olive oil |
| 1 tsp.. Unsalted butter |
Instructions
Place the egg in a small bowl and whisk until smooth. Add the sour cream and whisk until smooth.
Add the egg mixture and the crab to the bowl with the herbs and fold together gently so you don’t break up the crab.
Add the breadcrumbs and fold the mixture together.
Divide the mixture into four equal amounts and form into cakes about 2-3 inches in diameter.
Place a non-stick skillet over medium-high heat and add the olive oil.
When the olive oil is shimmering, place the four crab cakes in the skillet and cook for 7 minutes. Turn the crab cakes over and cook for another 4 minutes.
Add the butter to the skillet and allow to melt while the crab cakes are cooking.
Turn the crab cakes twice to coat with the butter. When the crab cakes are browned and crispy on both sides, serve.
Serve this recipe with one of these starch side dishes.
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters. Place potatoes…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Zucchini
Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…
Roasted Beets
Preheat the oven to 400°F. Wrap beets in a paper towel and cook on high in microwave for 5 minutes. Let cool for 5 minutes. Peel and cut into 1 inch cubes. Place in a roasting pan large enough so that the beets are not completely touching. Put the pat…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Crab cakes make a great meal for any day of the week. They can be good solid comfort food, turned into a sandwich, or served at a more formal dinner party and they’ll fit right in. There are a lot of great variations, and this one using fresh herbs is light and fresh. You can substitute almost any herb for the thyme, but it is the chives and parsley that set the stage for the other flavors. Using fresh herbs is not critical for this recipe, but it makes for a much brighter tasting dish.