Healthy Recipes: Crab Cake Burgers

Ertrag: 6 servings

Portionen: 6

Vorbereitungszeit: 20 minutes

Gesamtzeit: 20 minutes

Rezeptbeschreibung:

These burgers have a true crab flavor that isn’t masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Rezeptzutaten:

1. 1 pound crabmeat
2. 1 egg, lightly beaten
3. 1/2 cup panko breadcrumbs (see Note)
4. 1/4 cup light mayonnaise
5. 2 tablespoons minced chives
6. 1 tablespoon Dijon mustard
7. 1 tablespoon lemon juice
8. 1 teaspoon celery seed
9. 1 teaspoon onion powder
10. 1/4 teaspoon freshly ground pepper
11. 4 dashes hot sauce, such as Tabasco, or to taste
12. 1 tablespoon extra-virgin olive oil
13. 2 teaspoons unsalted butter

Rezeptschritte:

1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.

Rezepttipps und Hinweise:

Note: Panko breadcrumbs, also known as Japanese breadcrumbs or bread flakes, are coarser in texture than other dried breadcrumbs. They produce a crispy crust and are less likely to become soggy than finely ground breadcrumbs. Look for panko in the Asian food section of large supermarkets and in specialty Asian markets.

Nährwerte im Rezept:

Pro Portion: 141 calories; 6 g fat (2 g sat, 3 g mono); 83 mg cholesterol; 6 g carbohydrate; 16 g protein; 0 g fiber; 376 mg sodium; 294 mg potassium

Ernährungsbonus: Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv).

1/2 Carbohydrate Servings

Börsen: 1/2 starch, 2 very lean meat, 1 fat (mono)