Baked Lump Crab Cakes with Red Pepper Chipotle Lime Sauce
- 9 ounces lump crab meat, picked free of shells
- 1/2 cup (about 13) reduced fat Ritz crackers, crushed
- 1 whole egg plus 1 egg white, beaten
- 2 finely chopped scallions
- 2 tbsp finely chopped red bell pepper
- 1 tbsp low fat mayonnaise
- 2 tbsp fresh cilantro (or parsley)
- 1/2 lime, juiced
- salt and pepper to taste
- cooking spray
- 1 tbsp roasted peppers (jarred)
- 1/4 cup light mayonnaise
- 1 tsp minced canned chipotle chilies in adobo sauce
- 1 tsp fresh lime juice
- Produce
- Cilantro, fresh (2 tbsp)
- Lime (1/2)
- Red bell pepper (2 tbsp)
- Scallions (2)
- Seafood
- Lump crab meat (9 ounces)
- Condiments
- Chipotle chilies in adobo sauce, canned (1 tsp)
- Mayonnaise, low fat (1 tbsp)
- Mayonnaise, light (1/4 cup)
- Cooking & Baking
- Cooking spray (1)
- Peppers, roasted jarred (1 tbsp)
- Salt and pepper (1)
- Snacks
- Ritz crackers, reduced fat (1/2 cup)
- Drinks
- Lime juice, fresh (1 tsp)
- Refrigerated
- Egg plus 1 egg white, whole (1)
Preparation
Read recipe preparation on skinnytaste.com
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Published April 20, 2010 (2 years ago).
97 people saved this recipe.
