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Crab Cakes with Low-Fat Citrus Mayonaise
No. Of Servings
- 1.5 cups cup low-fat mayonnaise
- 1.5 cups finely chopped onion
- 6 Tbsp. chopped parsley
- 12 eggs, slightly beaten
- 3 tsp. Worcestershire sauce
- 3 tsp. dry mustard
- 1.5 tsp. salt
- 1.5 tsp. hot pepper sauce
- 6 lbs. fresh crabmeat
- 6 cups finely crushed soda/saltine crackers
- 1.5 cups vegetable oil
- 12 Tbsp. butter (For Low Fat Citrus Mayo- 3 cups low-fat mayonnaise)
- 6 Tbsp. fresh lemon juice
- 2 pinches of salt
- 6 small cloves of garlic
Mix together the mayo, eggs, onion, and parsley. Add Worcestershire sauce, dry mustard, salt, and hot sauce.
Thoroughly mix all the crab meat with 1/4 of the cracker crumbs. Add the mayo mix and blend. Shape into 16 cakes. Roll cakes in the remaining crumbs.
Place crab cakes on a baking sheet lined with wax paper. Refrigerate for one hour or overnight. Melt 2 Tbsp. of butter and 4 Tbsp. of oil in a heavy saucepan or sautee pan. Let foam subside
Place 6-8 crabcakes in the hot butter and oil. Cook on medium heat for 2 to 3 minutes on both sides (2-3 Minutes Per Side). Drain cakes on paper towels.
Repeat with remaining butter and oil. Keep crab cakes warm in a 200-degree oven while preparing lemon mayo.
For lemon Mayonnaise: mince garlic. Add to mayo along with lemon juice and salt. Remove cakes from the oven. Serve with lemon mayonnaise.
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