Devin Alexander’s Mini Crab Cakes with Lemon Caper Dipping Sauce

October 25, 2011

Devin's tasty crab cake recipe, using panko breadcrumbs saves calories, fat and cholesterol compared to regular crab cakes

Devin’s tips: by using this recipe you save 175 calories, 17 g fat, and 33 mg cholesterol compared to a typical crab cake recipe.

Ingredients for the Crab Cakes:
Olive oil spray 
1-1/4 cups whole wheat panko (Japanese breadcrumbs)
2 egg whites 
1 tablespoon fat free milk
1/2 cup minced sweet onion 
2 tablespoons finely chopped parsley leaves
2 tablespoons seeded, minced red jalapeno pepper
1/3 cup low-fat mayonnaise 
1 teaspoon Worcestershire sauce
1 teaspoon prepared horseradish
1 pound lump crab meat 
1-3/4 inch cookie scoop (optional)

Ingredients for the Lemon Caper Dipping Sauce:
1/2 cup low-fat mayonnaise
4 teaspoons fresh squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons finely chopped parsley leaves
2 teaspoons finely chopped green onion
2 teaspoons chopped, drained capers
2 teaspoons minced or crushed garlic
1/2 teaspoons sugar

Preheat the oven to 450 degrees. 
Spray a medium non-stick baking pan with olive oil spray. 
Pour the breadcrumbs into a medium shallow bowl. 
Add the egg and milk to a small, deep bowl and beat the mixture lightly with a fork.
In a medium mixing bowl, mix the onion, parsley, jalapeno, mayonnaise, Worcestershire sauce, and horseradish until combined. 
Carefully stir in the crab, leaving the lumps of crab intact, until just combined with the other ingredients. 
Place a large sheet of waxed paper on a flat work surface. 
Using a 1-3/4 inch cookie scoop, scoop the mixture, packing it tightly to make 1-3/4 inch diameter crab cakes the shape of the scoop (or mounds if you don't have a scoop). 
Place them side by side on the waxed paper until all 24 cakes are formed. 
Then, carefully dip one cake in the egg mixture, making sure that any excess drips off. 
Roll it in the breadcrumbs and place the breaded cake on the prepared pan. Continue with each cake until they are all breaded and place them on the sheet so they do not touch. 
Spray them lightly with olive oil spray and transfer the pan to the oven. 
Cook them for 6-8 minutes per side until the outsides are slightly browned and the filling is warm throughout. 
Meanwhile, in a small mixing bowl, whisk together the mayonnaise, lemon juice and mustard. Add the parsley, green onion, capers, garlic and sugar. 
Stir the mixture until it is well combined. Serve the cakes immediately with the sauce for dipping.

Nutritional info each (3 cake + 1/2 tablespoon sauce) serving has: 187 calories, 15 g protein, 19 g carbohydrates, 6 g fat, trace saturated fat, 68 mg cholesterol, 2 g fiber, 624 mg sodium.
Traditional Mini Crab Cakes (cakes only) have: 362 calories, 15 g protein, 21 g carbohydrates, 23 g fat, saturated fat unavailable, 101 mg cholesterol, 366 mg sodium.

Devin travels the country lecturing and consulting for major U.S. food and cookware companies. She’s on the Advisory Board of the American Culinary Federation’s Chef Child Foundation, Larry King Foundation’s Go-To-Chef to speak on “Obesity in America”, she recently returned from the White House as part of Michelle Obama’s, Chefs Move To Schools Program; and we are proud to have her as a contributor to - you can find her recipes and tips every Tuesday and visit her

Recipe courtesy of “Healthy Decadence with Devin Alexander” on Fit TV.