When summer comes around, one of my go-to lunch indulgences are crab cakes. So as we all struggle to walk through campus this week and fight against the infamous UConn wind chills, treat yourself to this summer indulgence made healthy.
You will need:
½ cup of panko breadcrumbs
1 tsp. of parsley
1 cup of crab meat (make sure to drain it and let it dry on paper towels)
2 tbsp. of chopped onion (or 1 tsp. of onion powder)
1 tsp. of chopped garlic (or 1/2 tsp. of garlic powder)
2 tbsp. of softened low-fat cream cheese
2 eggs (discard the yolk, or use 3 tbsp. of egg substitute)
1 tbsp. of light mayonnaise
1 tbsp. of mustard (I recommend Dijon)
½ tsp. of light butter
Preheat the oven to 420 degrees Fahrenheit. Spray a baking sheet with nonstick spray and put aside.
In one bowl, combine breadcrumbs, parsley and seasonings and mix well. Add the crab meat, onion and garlic. Stir in the crab meat with a spatula.
In another bowl, blend cream cheese, egg whites, mayonnaise, mustard, butter and a dash of hot sauce. Mix until smooth.
Incorporate the crab meat batter into the other bowl. Use about half a cup to form patties and place them on the baking sheet.
Bake for 8-10 minutes until the edges start to look crispy. Flip the patties over and cook for an additional 8-10 minutes until it they are evenly golden brown.
Serve with some tartar or cocktail sauce.
Margaux Ancel is a staff writer for The Daily Campus. She can be reached via email at firstname.lastname@example.org.