Lightened Up Crab Cakes

I LOVE crab cakes. I love these crab cakes because they are light and delicious. They were a bit expensive to make (I used lump crab) but they were worth it for our Sunday dinner. I halved the recipe for two and served them with a crispy salad on the side.

Lightened Up Crab Cakes
From Clean Eating Magazine

1 lb crabmeat, drained and picked over for shells
1 tablespoon Dijon mustard
4 tablespoons whole-wheat panko bread crumbs (I used regular panko)
2 tablespoons chopped fresh parsley
4 scallions, thinly sliced
Zest of half a lemon
1 ½ teaspoons salt-free chile or Cajun seasoning blend (e.g., Mrs. Dash, etc)
1 teaspoon smoked paprika
Pinch kosher salt
1 large egg
1 large egg white
¼ cup white whole-wheat flour
Fresh ground black pepper, to taste
2 tablespoons vegetable oil, divided
Mango salsa (I got mine from Whole Foods)

In a large bowl, combine crabmeat, Dijon, panko, parsley, scallions, lemon zest, chile seasoning, paprika, salt, egg and egg white. Gently fold mixture with a rubber spatula to blend.

To form patties, firmly pack crab mixture into a ¼-cup measuring cup. Invert crab into your palm and press into the shape of a disk, about 1 inch thick. Transfer to a plate and repeat with remaining crab mixture. Cover patties with plastic wrap and chill for at least 30 minutes and up to 24 hours to firm up crab cakes.

Line a plate or baking sheet with parchment paper. Put flour in a wide bowl or pie plate and season with black pepper. Gently dredge each crab cake in flour and transfer to parchment paper. Add 1 tablespoon of oil to a large heavy skillet and heat on medium. Add half of crab cakes and cook until golden brown, 4 – 5 minutes per side. Do not crowd pan. Use remaining oil for the remaining crab cakes. Serve with mango salsa.

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing

Crab, Corn, and Tomato Salad with Lemon-Basil Dressing
Adapted from Cooking Light: Cooking through the Seasons

If I could eat only seafood, I would.I just could not pass up the crab that has been available at my grocery store lately. This salad was so refreshing and delicious. The tart dressing contrasts with the sweet corn, tomatoes, and crab. Yum!

1 tablespoon grated lemon rind
5 tablespoons fresh lemon juice, divided
1 tablespoon extra virgin olive oil
1 teaspoon honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup fresh corn kernels (about 2 ears)
1/4 cup thinly sliced basil leaves
1/4 cup chopped red bell pepper
2 tablespoons finely chopped red onion
1 pound lump crabmeat, shell pieces removed
3 cups cherry tomatoes, halved

Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Add remaining 2 tablespoons juice, corn, and remaining ingredients to remaining juice mixture; toss gently to coat. Drizzle about 1 teaspoon reserved juice mixture over each serving.