Facebook Pixel

Maryland-Style Crab Cakes With Lemon Aioli

June 10, 2008 - 7:30am
Rate This

Maryland-Style Crab Cakes With Lemon Aioli

Nutrition Facts

Serving Size½ of recipe
Total Fat22 g
Saturated Fat 2.5 g
Sodium 855 mg
Total Carbohydrate 10 g
Dietary Fiber 1 g
Protein 18.5 g

Servings and Times


Ingredients and Preparation

Cooked lump crabmeat8 ounces
Yellow bell pepper, diced into ¼-inch squares½
Breadcrumbs2 tablespoons
Old Bay seasoning1 teaspoon
Reduced-fat mayonnaise2 + 2 tablespoons
Canola oil1½ tablespoons
Fresh lemon juice1 teaspoon
Zest of ½ lemon
  1. Directions
  2. Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
  3. In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
  4. Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.

3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch

Side Suggestions: Crusty bread (Italian or French)

Side Suggestions: Mixed Green Salad

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

Health Newsletter

Receive the latest and greatest in women's health and wellness from EmpowHER - for free!