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Crab cakes cooked by broiling.Broiled Crab Cakes

If getting in shape and eating healthy meals has been on your current rotation of the dreaded to do list then here’s an easy way to inject a healthy meal that won’t create any extra pounds.

And…the taste…ohhh the taste is going to move you! It’s quite the opposite of packing on the pounds, not with all the moving and such.

Here’s what we did to lessen the calorie load:

  • We’ve taken most of the filler out.
  • We shunned all added bad oil with a strong hand by broiling these crab cakes.There is a light dusting of olive oil to prevent the crab cakes from sticking.) As opposed to the more popular method of frying.
  • We added some heat from peppers to rev up your inferno and kick your metabolism in the ass.
  • Not to mention the protein from the crab meat and eggs builds strong muscles to fight off incoming fat ambushes.

 

Ingredients:

  • ¼ cup of skim milk (non-fat milk)
  • ½ Tablespoon of white vinegar
  • 2 eggs, beaten
  • 2 scallions chopped fine
  • 2 Tablespoons of cilantro, minced
  • ¼ of a red bell pepper chopped fine
  • 1 Teaspoon of Old Bay seasoning
  • ½ teaspoon dry mustard
  • 5 saltine crackers, crushed
  • 1 lbs. Jumbo lumb blue crab meat
  • Olive oil

 

Method to the Rad-ness:

In a small bowl mix together the milk and vinegar to sour. Let sit for five minutes. Add the egg and mix well.

In a medium bowl, add the scallions, cilantro, red pepper, Old bay seasoning and dry mustard. Mix in the milk and egg mixture. Add the crackers and stir until moistened.

Gently ford in the crab meat, taking extra care not to break the meat apart when mixing. Cover the bowl and refrigerate for 30 minutes.

Carefully divide the mixture into eight equal parts and form into crab cakes. Lightly brush one side of the crab cake with olive oil and place it oil side down on a baking sheet. Refrigerate for another 30 minutes.

Put your oven rack in the middle of your oven.

Preheat oven to 375* F. Once the oven has reached temperature, turn the oven to broil and put the baking sheet on the middle rack.

Bake for 6 minutes or until golden brown.

 

 

 

 

 

 

 

 

Broiled Crab Cakes
 
 
If getting in shape and eating healthy meals has been on your current rotation of the dreaded to do list then here’s an easy way to inject a healthy meal that won’t create any extra pounds
:
: Appetiser, Entree, Main
: 8
Ingredients
  • ¼ cup of skim milk (non-fat milk)
  • ½ Tablespoon of white vinegar
  • 2 eggs, beaten
  • 2 scallions chopped fine
  • 2 Tablespoons of cilantro, minced
  • ¼ of a red bell pepper chopped fine
  • 1 Teaspoon of Old Bay seasoning
  • ½ teaspoon dry mustard
  • 5 saltine crackers, crushed
  • 1 lbs. crab meat
  • Olive oil
Method to the Rad-ness
  1. In a small bowl mix together the milk and vinegar to sour. Let sit for five minutes. Add the egg and mix well.
  2. In a medium bowl, add the scallions, cilantro, red pepper, Old bay seasoning and dry mustard. Mix in the milk and egg mixture. Add the crackers and stir until moistened.
  3. Gently ford in the crab meat, taking extra care not to break the meat apart when mixing. Cover the bowl and refrigerate for 30 minutes.
  4. Carefully divide the mixture into eight equal parts and form into crab cakes. Lightly brush one side of the crab cake with olive oil and place it oil side down on a baking sheet. Refrigerate for another 30 minutes.
  5. Put your oven rack in the middle of your oven.
  6. Preheat oven to 375* F. Once the oven has reached temperature, turn the oven to broil and put the baking sheet on the middle rack.
  7. Bake for 6 minutes or until golden brown.

 

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