Maryland-Style Crab Cakes With Lemon Aioli
En Español (Spanish Version)

Nutrition Facts
Serving Size½ of recipeCalories317Total Fat22 gSaturated Fat2.5 gSodium855 mgTotal Carbohydrate10 gDietary Fiber1 gProtein18.5 g
Servings and Times
Ingredients and Preparation
IngredientsMeasuresCooked lump crabmeat8 ouncesYellow bell pepper, diced into ¼-inch squares½Breadcrumbs2 tablespoonsOld Bay seasoning1 teaspoonReduced-fat mayonnaise2 + 2 tablespoonsCanola oil1½ tablespoonsFresh lemon juice1 teaspoonZest of ½ lemon (grated lemon peel)
  • Directions
  • Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
  • In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
  • Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.

  • Exchanges
    3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch

    Side Suggestions: Crusty bread (Italian or French)

    Side Suggestions: Mixed Green Salad

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