Southwest Crab Cakes
Servings
4Serving size
2 crab cakesThis recipe can be multiplied or divided by 2. The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.
Serve with Romano Grits or Roasted Potatoes or Roasted Garlic Mashed Potatoes
AND
Serve with Roasted Beets or Pan Grilled Broccoli or Pan Grilled Asparagus or Healthy Caesar Salad or Roasted Beet and Fennel Salad
Serve with Plain Grits or Roasted Garlic Mashed Potatoes or Romano Grits
AND
Serve with Caesar Salad or Roasted Beet and Fennel Salad or Roasted Beets
Ingredients
| 16 ounce Crabmeat |
| 1/2 cake Snacks, rice cakes, brown rice, plain, unsalted (use brown rice cakes)(crumbled) |
| 1 tsp. Tabasco sauce |
| 1 Tbsp Shallots, raw (minced) |
| 1 Tbsp. Bottled salsa |
| 2 large Egg white(s) (divided) |
| 1 Medium stalk Celery, raw (diced) |
| 2/3 Tbsp Lime juice, raw |
| 2 Tbsp. Reduced fat mayonnaise |
| 1/2 tsp.. Ground cumin |
| 1/2 tsp. Chili powder |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 4 medium (approx 5 inch dia) Taco shells (crispy corn) |
| 2 tsp. Olive oil |
Instructions
Break the rice cakes into small pieces about the size of grains of rice.
Gently fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, shallot, salsa, one of the egg whites, celery, lime juice, mayonnaise, cumin, chili powder, salt and pepper.
Fold together gently until well blended. Be careful to not break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Process the taco shells in a mini chopper or blender until about the texture of coarse cornmeal.
Preheat the oven to 325° F.
Whisk the second egg white until frothy. Dip each side of the crab cakes in the egg white and then the taco shell crumbs.
Place the oil in a large non stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 - 10 minutes, then serve.
Serve this recipe with one of these starch side dishes.
Plain Grits
Place the water and salt in a large sauce pan over high heat. When the water boils, slowly pour in the grits while whisking continuously. Reduce the heat to a simmer and cook for about 15 minutes. Whisk frequently. When the grits are nearly done most of the water will…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them 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 in…
Romano Grits
Place the water in a medium sauce pan over high heat. When the water boils reduce the heat to medium-high and slowly add the grits. Stir continuously while adding the grits. Add the salt and stir. Reduce the heat to medium and cook the grits for 12 minutes stirring to…
AND
Serve this recipe with one of these vegetable side dishes.
Caesar Salad
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth. Chill for at least 2 hours. Rinse the lettuce, drain, and dry in a salad spinner or patting gently with paper towels. Slice the lettuce crosswise and…
Roasted Beet and Fennel Salad
Preheat the oven to 375°F. Cut the stem and tip ends off of the beets. Scrub well and wrap in aluminum foil. Place in the oven and roast for 45 minutes. Remove and let cool. (This may be done in advance and the beets placed in the refrigerator overnight.) Remove…
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
It’s funny how some recipes happen. I was having tapas at a local Spanish restaurant and thought about the flavors that work well with seafood. The crab and cumin go fantastic together. Combine that with the corn flavor from the tacos and you have these crab cakes.