Crab Cakes with Low-Fat Citrus Mayonaise – Delicious Recipes for Moms 2022

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Crab Cakes with Low-Fat Citrus Mayonnaise

Crab Cakes with Low-Fat Citrus Mayonaise
Crab Cakes with Low-Fat Citrus Mayonaise

No. Of Servings

Serves 12-16


  • 1.5 cups 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. of fresh crabmeat
  • 6 cups of finely crushed soda/saltine crackers
  • 1.5 cups vegetable oil
  • 12 tbsp. butter (for Low Fat Citrus Mayo, use 3 cups of low-fat mayonnaise).
  • Fresh lemon juice, 6 tbsp.
  • 2 pinches of salt.
  • 6 small cloves of garlic.

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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. shaped into 16 cakes. Roll the 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 the cakes on paper towels.

Repeat with the remaining butter and oil. Keep crab cakes warm in a 200-degree oven while preparing lemon mayo.

For lemon mayonnaise, mince garlic. Add the mayo along with lemon juice and salt. Remove the cakes from the oven. Serve with lemon mayonnaise.

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