WW: Crab Cakes with Orange Dill Sauce
Posted by: Sass Mon, 12 Apr 2004, at 9:06 p.m.
Crab Cakes with Orange-Dill Sauce
1 pound cooked fresh crab meat
4 teaspoons butter, divided
1/4 cup finely chopped celery
1/4 cup minced green onions
1 tablespoon minced fresh chives
1 jalapeno chile, cored, seeded, and minced
1/4 cup light or low-fat mayonnaise
1/4 cup soft bread crumbs
1 teaspoon fresh lemon juice
Salt and white pepper to taste
1 large egg, slightly beaten
Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or
cartilage; set aside.
In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add
celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables
are limp; remove vegetables from heat and place in a large bowl. Add crab meat,
mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt
and white pepper. Carefully fold in egg with a rubber spatula until mixture just
Divide crab mixture into eight portions and shape each into a flat, round cake
about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined
either parchment or wax paper; cover with plastic wrap and refrigerator at least
3 hours or overnight (the cold will firm up the cakes so that they will not
break up when fried.)
In a large non-stick frying pan over medium heat, heat remaining 3 teaspoons
butter until hot but not smoking (add more butter if needed). Gently lay chilled
crab cakes onto bottom of the pan; fry 4 to 5 minutes per side or until crisp
and browned. Removed from heat, transfer onto a serving platter, and serve hot
with Orange-Dill Sauce.
Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes)
as an appetizer or starter course (two each per serving).
2 tablespoons light or low-fat mayonnaise
1 teaspoon grated orange zest
1 tablespoon fresh orange juice
1 teaspoon minced fresh dill weed
In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed.
Cover and refrigerate at least one hour. Serve cold.
Item Amount Fat Grams Calories WW Points
crab meat 1 pound 5.8 489.3 10.7
butter 4 teaspoons 11 100 3.4
mayonnaise, light 6 tablespoons 12 150 4.5
celery 1/4 cup 1 10 .7
green onions 1/4 cup 0 10 .7
jalapeno chile 1 each 0 20 .9
bread crumbs, soft 1/3 cup .5 40 1.3
egg 1 each 6 79 2.5
Recipe Totals 36.3 898.3 24.7
Recipe makes 4 servings (main course) or 6 servings (appetizer) - 2 per serving.
Each Serving Totals (main course - 2 each) - 9 Fat Grams, 224.5 calories, 6.1 WW
Each Serving Totals (appetizer - 2 each) - 6 Fat Grams, 149.7 calories, 4.1 WW