With wasabi in both the crab cakes and the dipping sauce, this festive appetizer brings its own heat to the holiday party. —Marie Rizzio, Interlochen, Michigan
Ingredients
- 1 medium sweet red pepper, finely chopped
- 1 celery rib, finely chopped
- 1/3 cup plus 1/2 cup dry bread crumbs, divided
- 3 green onions, finely chopped
- 2 large egg whites
- 3 tablespoons fat-free mayonnaise
- 1/4 teaspoon prepared wasabi
- 1-1/2 cups lump crabmeat, drained
- Cooking spray
- sauce:
- 1 celery rib, finely chopped
- 1/3 cup fat-free mayonnaise
- 1 green onion, finely chopped
- 1 tablespoon sweet pickle relish
- 1/2 teaspoon prepared wasabi
Directions
- Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab.
- Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture.
- Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
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