WW: Crab Cakes with Orange Dill Sauce
Posted by: Sass Mon, 12 Apr 2004, at 9:06 p.m.

Crab Cakes with Orange-Dill Sauce

Orange-Dill Sauce

1 pound cooked fresh crab meat 

4 teaspoons butter, divided

1/4 cup finely chopped celery

1/4 cup minced green onions

1 tablespoon minced fresh chives

1 jalapeno chile, cored, seeded, and minced

1/4 cup light or low-fat mayonnaise

1/4 cup soft bread crumbs

1 teaspoon fresh lemon juice

Salt and white pepper to taste

1 large egg, slightly beaten

Prepare Orange-Dill Sauce. Carefully clean the crab meat of any shells or cartilage; set aside.

In a large non-stick frying pan over medium heat, melt 1 teaspoon butter. Add celery, onions, chives, and chile pepper; saute 2 minutes or until vegetables are limp; remove vegetables from heat and place in a large bowl. Add crab meat, mayonnaise, bread crumbs, and lemon juice; gently mix together. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.

Divide crab mixture into eight portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)

In a large non-stick frying pan over medium heat, heat remaining 3 teaspoons butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; fry 4 to 5 minutes per side or until crisp and browned. Removed from heat, transfer onto a serving platter, and serve hot with Orange-Dill Sauce.

Makes 4 servings (8 crab cakes) as a main course and 6 servings (12 crab cakes) as an appetizer or starter course (two each per serving).

Orange-Dill Sauce:

2 tablespoons light or low-fat mayonnaise

1 teaspoon grated orange zest

1 tablespoon fresh orange juice

1 teaspoon minced fresh dill weed

In a medium bowl, combine mayonnaise, orange zest, orange juice, and dill weed. Cover and refrigerate at least one hour. Serve cold.

Item Amount Fat Grams Calories WW Points

crab meat 1 pound 5.8 489.3 10.7

butter 4 teaspoons 11 100 3.4

mayonnaise, light 6 tablespoons 12 150 4.5

celery 1/4 cup 1 10 .7  

green onions 1/4 cup 0 10 .7

jalapeno chile 1 each 0 20 .9

bread crumbs, soft 1/3 cup .5 40 1.3

egg 1 each 6 79 2.5

Recipe Totals 36.3 898.3 24.7

Recipe makes 4 servings (main course) or 6 servings (appetizer) - 2 per serving.

Each Serving Totals (main course - 2 each) - 9 Fat Grams, 224.5 calories, 6.1 WW Points

Each Serving Totals (appetizer - 2 each) - 6 Fat Grams, 149.7 calories, 4.1 WW Points