Crab Cakes with Red Pepper Dressing

Name: Crab Cakes with Red Pepper Dressing
Yield: serves 4
Ingredients: Nonstick cooking spray; 1/2 cup frozen peas; 9 ounces fresh crabmeat or high-quality canned crabmeat, such as Culinary Reserve; Grated zest of 1 lemon; 1 tablespoon fresh lemon juice; 1/2 cup plus 2 tablespoons Rocco’s Magnificent Mayonnaise (page 200) or store-bought reduced-fat mayonnaise, such as Hellman’s Low-Fat Mayonnaise Dressing; 3 tablespoons chopped fresh chives; 1/4 cup whole-wheat panko breadcrumbs, such as Ian’s All-Natural; Salt and freshly ground black pepper; One 4-ounce jar pimientos, with their liquid; 4 ounces (about 7 cups) baby arugula

December 9, 2011

Most crab cakes are made of breadcrumbs and crab-flavored mayonnaise. And while I agree that mayonnaise is damn good, I just wish it wasn’t so fattening. By broiling instead of pan frying, and using low-fat mayo with some green veggies, this very lean version of crab cakes is a new kind of good.

Recipe notes

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