Crabcakes made with Thai Cucumber Relish
Maine Crab Cakes
The healthy batter used to make these tasty cakes is fragile. These crab cakes may gently be browned on both sides and finished in a hot oven, or baked in a muffin tin.
For another take on this recipe: click here
Maine Crab Cakes
The healthy batter used to make these tasty cakes is fragile. These crab cakes may gently be browned on both sides and finished in a hot oven, or baked in a muffin tin.
For another take on this recipe: click here
Crabcakes made with Thai Cucumber Relish
Ingredients
  • 1/2 pound Maine crabmeat
  • 1 cup freshly made, whole wheat bread crumbs, divided *
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1/2 cup Thai Cucumber Relish finely chopped or green onions & red pepper
  • 1 tablespoon horseradish (optional)
  • 1/4 teaspoon celery salt
  • Fresh pepper to taste
  • Canola Oil for greasing pan
Servings: crab cakes, 2 per serving
Instructions
  1. Preheat the oven to 450 degrees.
To prepare in muffin tin
  1. Generously grease a six-cup muffin tin. In a medium bowl, combine the Maine crabmeat, breadcrumbs, egg, mayonnaise and chopped relish. Stir in the horseradish and celery salt. Season to taste with fresh pepper. Divide the mixture evenly between the muffin cups. Bake until cooked through and crispy, about 20 minutes. Serve with a lemon wedge and tartar sauce.
For a more traditional preparation
  1. In a medium bowl, combine the Maine crabmeat, ½ cup breadcrumbs, egg, mayonnaise and chopped relish. Stir in the horseradish and celery salt. Season to taste with fresh pepper. Using a scoop or measuring cup, divide the batter into 6 portions. It will be fragile, but should stick together. In a shallow pan, add the remaining ½ cup breadcrumbs. Dredge each crab portion in the crumbs on both sides, flatten them slightly. Heat an ovenproof pan on top of the stove. Brown the crab cakes on each side, and then place the pan in the preheated 450-degree oven. Bake until set and crispy, about 15 minutes.
  1. *To prepare 1-cup fresh breadcrumbs: Tear 3 slices of whole wheat bread into pieces. Process in the bowl of your food processor until a coarse crumb is formed. Stale bread makes excellent breadcrumbs. Freeze them for quick and easy use in recipes.
Recipe Notes

Serve with a lemon wedge and tartar sauce.

Nutritional analysis per serving: 183 calories, 21 grams protein, 18 grams carbohydrates, 5 grams fat, 574 mg. sodium, 6 grams fiber.

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