Crabcakes

Healthy Crab Cakes

1 cup diced onions

1/2 cup chopped bell pepper

1/2 cup chopped celery

1/4 cup chopped parsley

2 Tbl thin sliced shallots

1 Tbl chopped garlic

1 t black pepper

1 Tbl Worcestershire sauce

1 Tbl vogue veg seasoning

2 Tbl Poppys Brand hot sauce

1/4 cup low fat mayonnaise

2 Tbl Creole mustard

1 egg (beaten)

1 Tbl fresh squeezed lemon juice

1 piece of double fiber wheat bread (cut small dice)

1 lbs. Louisiana Crab Meat

Olive oil for cooking

1/2 cup bread crumbs to dust cakes (do not mix in)

Pan spray

Another Original Recipe From
ChefEd

Heat a saute pan with and coat the bottom with olive oil.

Place onions celery and bell pepper in hot pan.

Cook until onions are tender and translucent.

Then add garlic, parsley, and shallots.

Remove from heat and add hot sauce, Worcestershire sauce, black pepper and vogue veg seasoning.

In a large mixing bowl whisk together the egg, mayonnaise, Creole mustard and lemon juice until smooth.

Then add crabmeat, diced bread, seasoning mix (mix must be cool) and mayonnaise mixture.

Let rest for 30 minutes, then form into cakes.

Lightly spray skillet on med heat dust crab cakes with bread crumbs, cook until golden brown on each side.

Chef Ed

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