Crab cakes and fries don’t have to be unhealthy – not when you make the crab cakes yourself and use sweet potato fries that you bake, not fry.
Recipe Nutritional Information:
Calories per Serving: 483
Servings: 4
Estimated Total Preparation Time: 50 minutes
Recipe Ingredients:
12 ounces frozen store-bought sweet potato fries (available at Trader Joe’s and Whole Foods)
1 pound jumbo lump crab meat
1 egg
1 lemon, juiced and zested
2 tbsp mayonnaise
2 tbsp Dijon mustard
1 tsp Old Bay Seasoning
¼ cup fresh chervil, finely chopped (can substitute ¼ cup fresh parsley instead)
1 cup panko crumbs (1/4 cup reserved)
3 tbsp canola oil
Preparation:
1. Bake sweet potato fries per the manufacturer’s directions (approximately 20 minutes).
2. While fries are cooking, place all ingredients in a large bowl and fold to incorporate everything together.
3. When incorporated, form six cakes or patties with the crab mixture.
4. Coat cakes with reserved panko crumbs on top and bottom.
5. Heat large sauté pan on high heat and add oil. When hot, add crab cakes and sauté until panko crumbs are golden brown, approximately 4 minutes.
6. Flip with a spatula and cook until golden brown on the second side (about 4 minutes more).
7. Serve crab cakes with sweet potato fries (season with salt, pepper, and a dash of Old Bay seasoning).