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Plan Z Phase: This is a Z2 (ZReduction) recipe.

I made crab cakes previously, and posted that recipe. This one has a bit more jazz to it since I cleared cream for the diet. Serve this with mustard for dipping or use the Louisiana Cream Sauce (from the Salmon with Louisiana Cream Sauce recipe, like I did). With this dish you will not be allowed your breadstick/crunch option as it’s in the crab cakes!

Serving Size: Serves 3. Can be doubled easily.

Ingredients:

• scant ¼ cup of breadcrumbs (you can buy the commercial ones or make your own by grinding your breadsticks)
• ¼ cup of red bell pepper, minced (really teeny)
• ¼ cup of green bell pepper, minced
• 1 Tbl of minced celery
• 1 tsp of diced fresh basil or parsley (you can use dried too, but the fresh will taste better)
• 6 – 12 drops of hot sauce (This is a big variance depending on how spicy you like your crab cakes. It also depends on how hot the sauce you use is. My husband chooses the hottest hot sauces so I had to dial it back.)
• 2 tsp of Worcestershire sauce (if you don’t put hot sauce in or very little, you can increase this. I think this is the secret to a great tasting crab cake)
• 1 egg white
• 1 Tbl of fresh lemon juice
• 1 Tbl of Dijon mustard
• ¼ tsp of onion or garlic powder (I use a bit of both)
• 18 oz of crab meat (you can buy the fancy stuff – lump white – or any other kind in a can)
• 2 Tbl of breadcrumbs (yep, more for the topping)

Instructions:

Preheat your broiler.

Mix everything in a bowl from the first breadcrumbs to the onion/garlic powder. Mix with your hands and make sure the egg gets really well mixed. Then add the crabmeat and mix again. Get yourself nice and gooey.

Form six patties. You can make them thicker or thin. This is not a lot of binder, so be careful. They will be very delicate. When I make mine I sort of put them in my fish and squish out any excess moisture, too. Then flatten to your preference.

Spread the other 3 Tbl of crumbs on a plate. Dip one side of the cake in the crumbs just to get a little more on them (or sprinkle on). This is just for texture and browning. Set them on a plate and then when you have all of them done, put them in the refrigerator for 15 minutes to set.

Spray your sauté pan with olive oil. Fry the first side (brown it). Let them cook for about 3 minutes on medium-high. Don’t try to flip them. They will fall apart if you do.

Then make sure they are in a pan that can handle the heat (or transfer them gently) and put them 6” under the broiler. Broil for 7 – 10 minutes or until the tops have crisped up and are a nice brown (see picture again).

You can make the sauce (if you want) while the crab cakes are in the refrigerator. They are really good with a nice mustard too if you want to keep things easier. Or just plain too.

Deduct just a little from your veggie portion and serve with a veggie on the side or salad.

Enjoy!

Cheers,