- Zucchini 1 cup, shredded
- Onion ½ medium, peeled and sliced
- Canola oil 2 tablespoon, divided
- Egg 1 small, beaten • 130 kcal
- Bread crumbs ¼ cup
- mixed herbs 1 teaspoon
- Dijon mustard 1½ teaspoon
- Fresh parsley 1 tablespoon, chopped
- Cayenne pepper ¼ teaspoon
- Crab meat ¾ cup , fresh or drained
- Salt ½ teaspoon • 1 kcal
There are many ways to enjoy the seafood, right from curries to grilled steaks to soups and lovely fried preparations, but there is one seafood preparation that oozes comfort. And, that preparation is crab cake!
The soft and flavorsome crab meat gets a lovely crunchy crust when it is cooked on low heat in to patties that make preparation amazing to taste.
So, don’t get bothered by the huge list of ingredients. It is most important to source some really fresh crab meat, if possible. In case you cannot manage fresh crab meat, you may use canned one too. So, serve this healthier version of freshly prepared crab cakes with a lovely dip to delight your loved ones!
In a non stick pan, add a teaspoon of the canola oil and sauté shredded zucchini and sliced onions in it until the onion is tender. Cool the vegetable mixture a little and then transfer it to a bowl.
Once the vegetables cool down, crack open the egg over it. Add the bread crumbs, mixed herbs, mustard, chopped parsley, cayenne pepper, and crab meat to the bowl and mix everything well until the mixture is well combined.
If possible, cover and refrigerate the mixture for at least half an hour.
Add salt to the crab cake mixture and then divide it to make evenly sized patties of about ¾ inch thickness.
Heat the remaining canola oil in a non stick pan and then cook the crab cakes until it turns light brown in color on both sides. Serve hot and enjoy!
Make sure there are no shells present in the crab meat. You may use fresh or canned and drained crab meat to prepare this dish. You may even prepare the mixture in advance and cover and refrigerate it until you use it. Instead of frying, you may also consider grilling the crab cakes or baking them in the oven. Make sure that you carefully remove the egg shells while you break the egg. A wiser technique would be to break the egg in a separate bowl first and then use that broken egg for the recipe.
Nutritional information (per serving): 74 Calories, 4.5g Total fat (0.4g Saturated fat, 1.2g Polyunsaturated fat, 2.3g Monounsaturated fat), 36mg Cholesterol, 313mg Sodium, 103.9mg Potassium, 4.3g Total carbohydrates (0.7g Dietary fiber, 1g Sugars), 4.3g Protein