Low fat crab cakes

Yield: 6 servings

Measure Ingredient
1 teaspoon Olive oil
3 tablespoons Minced red pepper
3 tablespoons Minced yellow pepper
¼ cup Minced red onion
1 tablespoon Minced fresh chives
2 teaspoons Minced dill
2 teaspoons Tobasco sauce
12 ounces Fresh lump crab meat; cartilage removed
1 Egg; beaten
½ cup Fresh bread crumbs
¼ cup Dry white wine
¼ cup Minced red onion
4 Roasted red bell peppers
2 Cloves garlic
½ cup Evaporated skim milk
2 teaspoons Fines herbes
Fresh ground pepper

Heat the oil in a skillet over medium heat. Add the peppers and onion and saut‚ for five minutes. Remove from the heat. Add the chives, dill, and hot pepper sauce.

Add the crabmeat and mix well. Add the egg and bread crumbs. Shape into small patties and place in the refrigerator while you prepare the sauce.

Heat the wine in a skillet over the medium-high heat. Add the onion and saut‚ for five minutes. Add the roasted peppers and saut‚ for five minutes.

Add the garlic and saut‚ for two minutes.

Remove the mixture from the skillet and pour into a blender. Add the evaporated skim milk, fines herbes, and pepper and puree. Keep the mixture warm on a low flame in a sauce pan.

Place the crab cakes on a non-stick cookie sheet and broil, turning once, for a total of 10 minutes. Serve the crab cakes on a platter with a dish of the warm sauce in the center.

* This dish is high in sodium.

© 1997 Robin Webb, Memorable Menus Made Easy © 1997 Lifetime Entertainment Services. All rights reserved.

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