When I came across the clams the other night, I also found a few cans of crabmeat. I actually remember the day I stocked up all this shellfish, and am sure glad I did for this week’s challenge! Low calorie whole wheat bread, light mayo and a shallow fry made me feel good about eating this.
I made a mock tarter sauce using a Greek yogurt base and tangy djon mustard. It was certainly lighter than its original form, but blended nicely with the crabcakes and served its purpose. A little red cabbage on top for color and crunch, and Thursday night’s dinner was on the table!
(Makes 4 patties)
1 pound canned crab meat
1 egg, slightly beaten
2 slices bread (I used whole wheat)
1 tablespoon chopped parsley
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
2 tablespoons light mayo
Salt and pepper to taste
4 hamburger buns
1 tablespoon minced garlic
4 teaspoons butter
Lemon wedge, to taste
For Dijon Greek Yogurt Sauce:
1/3 cup non-fat Greek yogurt
1 tablespoon dijon mustard
1/2 tablespoon Old Bay seasoning
3 tablespoons of chopped dill pickles
1 lemon wedge
1 teaspoon sugar
Spread 1 teaspoon of butter and 1/2 teaspoon garlic onto each hamburger bun. Place under the broiler until toasted.
Add mustard, worcestershire sauce and seasonings to slightly beaten egg.
Soak bread pieces in egg mixture and add crab meat. Mix lightly with a fork.
To make sauce, mix ingredients together and set aside.
Shape crab mixture into four patties. I used about two ice cream scoops per patty and flattened it on the pan. Add a touch of olive oil to a grill pan and brush some onto the tops of each cake.
Finish crab cakes with a squeeze of fresh lemon and place on garlic bun. Top with red cabbage and dijon yogurt sauce.
Eat and enjoy a burger you can feel better about!