Crab cakes are indeed a special treat, but if you
ever want to enjoy other seafood cakes, simply use scallops or any mild
white-fleshed fish, such as tilapia, snapper, or catfish, in this dish.
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1 pound crabmeat
1 egg
1 cup finely chopped celery
1 tablespoon fat-free mayonnaise
1 tablespoon lemon juice
1/2 teaspoon ground white pepper
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon mustard powder
2 tablespoons chopped fresh chives
1-2 tablespoons unseasoned dry bread crumbs
3 drops hot-pepper sauce
8-16 slices sprouted wheat bread, cut into 3"-4" rounds and toasted (optional)
[post_ads_2]1 egg
1 cup finely chopped celery
1 tablespoon fat-free mayonnaise
1 tablespoon lemon juice
1/2 teaspoon ground white pepper
1/4 teaspoon curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon mustard powder
2 tablespoons chopped fresh chives
1-2 tablespoons unseasoned dry bread crumbs
3 drops hot-pepper sauce
8-16 slices sprouted wheat bread, cut into 3"-4" rounds and toasted (optional)
1.
In a large bowl, combine the crabmeat, egg, celery, mayonnaise, lemon
juice, white pepper, curry powder, red pepper, mustard powder, chives,
bread crumbs, and hot pepper sauce. Toss to mix. Form into 8 patties.
2.
Heat the patties in a medium nonstick skillet over low heat until
brown, 4 to 5 minutes per side. Serve warm alone, on 1 toast round, or
between 2 rounds as a sandwich.
Makes 8 crab cakes
Note:
High-fiber, sprouted grain bread is available in the freezer section of
most grocery and natural food stores. Multigrain bread can be used as
an alternative.
