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Ingredients:
- 35 grams of
low fat mayonnaise
- 30 grams
of Creole mustard
- A dash of
Creole seasoning
- Diced parsley
- Diced green
onion
- 1 pepper diced
- Meat of two
crabs
- Bread crumbs
- Salt and pepper to
taste
Preparation:
To stop yourself
from making soggy and moist crab cakes, squeeze your crab meat to get rid of excess
moisture if possible. Once done, put your crab meat in a bowl and toss in the mayonnaise,
mustard, parsley, salt and pepper along with the other
seasonings and bread crumbs. Mix until blended. When you have this ready, simply use your hands to
create small crab cakes. Once you are satisfied with this, chill them for a couple of hours in
aluminium foil.
Heat oil/butter and cook the crab cakes
with 5 minutes per side and serve with lemon wedges.
This dish is well suited to be
served with different sauces and dips including tartar sauce and maybe even a spicy sauce.
Also provide a few lemon wedges for squeezing just before
eating.
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