Crab Cakes with Red Pepper Mayonnaise
We are so glad you have decided to join us once again for our Cooking Light Virtual Supper Club. This is a monthly event where a group of ladies and gents in two neighbouring countries get together to create a delicious meal with a theme in mind. We are now in our second year and continue to share a love for Cooking Light magazine which has an emphasis on healthy eating and living. This is a team effort where we combine what Cooking Light readers like best...good food with great company!!! Every month millions of readers turn to Cooking Light for recipes, advice on nutrition and fitness.
As of December 1st I officially started thinking out loud about Christmas, the decorations went up and baking is a weekly occurance. With the holidays coming this is the perfect time of year to pump up our kitchens into high gear! Let's see what the ladies and gent over at the Cooking Light Virtual Supper Club have brought to our Virtual Supper this month. If you would like to join in with a healthy hors d'oeuvres from the pages of Cooking Light, from your archives or any another dish that would fit the "light" theme please feel free to join in the Linky below. This months theme Holiday Hors d'oeuvres was chosen by Sandi of The Whistlestop Cafe.
During the holiday season when we are faced with an overwhelming variety of tasty dishes. Let's face it eating is a central part of the holidays. Whether you're serving two or 20, lightened up dishes make sure your dinner will be delicious as well as healthy.
Sandi of The Whistlestop Cafe offers some delectable Broiled Marinated Shrimp.
Jerry of Jerry's Thoughts, Ravings and Rants brings us some tasty Beef and Gorgonzola Toasts.
Mary Ann of Meet Me in the Kitchen wows us with a delightful snack of Honey-Glazed Almonds.
Roz of La Bella Vita brings alongs luscious Mini Smoked Salmon Pizzas.
For my entry I brought along some mouthwatering Mini Crab Cakes with Pepper Mayonnaise.
Here is my secret to healthy holiday eating. Stop thinking you have to give up your favourite holiday treats, such as those cookies made by a special relative. I don't know about you but as soon as I even think of not eating something, I want to eat more. Instead, plan to enjoy one or two cookies rather than a whole plate even if they are just that good!!! To get the most flavour and pleasure from any food, slow down and savour every bite. Everything in moderation has always been a good philosophy to live by.
**Crab Cakes with Red Pepper Mayonnaise**
Red Pepper Mayonnaise:
1 red bell pepper
1/3 cup reduced-fat mayonnaise
1 garlic clove
Dash of hot pepper sauce (such as Tabasco)
1/3 cup reduced-fat mayonnaise
1/4 cup minced red onion
1/4 cup minced red bell pepper
2 tablespoons minced celery
1 1/2 teaspoons fresh lemon juice
1 egg white, lightly beaten
1 pound lump crabmeat, shell pieces removed
1 1/4 cups panko (Japanese breadcrumbs), divided
2 tablespoons butter, divided
10 cup trimmed watercress (about 10 ounces) 6 lemon wedges (optional) $
1. Preheat broiler.
2. To prepare mayonnaise, cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel pepper. Place pepper, 1/3 cup mayonnaise, garlic, and hot pepper sauce in a food processor. Process until smooth; transfer to a bowl, and chill.
3. To prepare crab cakes, combine 1/3 cup mayonnaise and next 6 ingredients (through crab) and 3/4 cup panko in a large bowl; stir until well combined. Form into 6 patties; dredge patties in remaining 1/2 cup panko. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 3 patties to pan; cook 10 minutes or until lightly browned and cooked through, turning once. Remove from pan, and keep warm. Repeat procedure with remaining butter and patties. Serve crab cakes with watercress and red pepper mayonnaise. Garnish with lemon wedges, if desired.
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