Crab Cakes with Parsley and Caper Sauce

I went to the Santa Monica Farmer’s Market today. It was a gorgeous day at the beach and all I could think about was summer and fresh seafood. Because we’re only in the Cruise Phase, we couldn’t pick up any of the fresh peaches and summer fruits that were starting to show up at the market but we did get some nice lemons and parsley.

Parsley

So we stopped at Santa Monica Seafood on the walk back and picked up some fresh crab meat and headed home to make these…

CRAB CAKES RECIPE

1/2 lb fresh dungeness crab
2 T red bell pepper, finely chopped
1 shallot, finely chopped
2 T fresh parsley, finely chopped
1/2 t lemon zest
1 t fresh lemon juice
1/4 cup oat bran breadcrumbs
1/4 cup egg whites
1/4 t chili powder
olive oil spray
salt and pepper

Saute the bell pepper and shallot in a little olive oil spray. Mix all the rest of the ingredients together in a bowl, along with the pepper and shallot, season with salt and pepper and form into 8 crab cakes. Saute them in a medium heat skillet til nice and brown on both sides.

Lemons

PARSLEY AND CAPER DIPPING SAUCE RECIPE

1/2 cup fat free sour cream or greek yogurt
1 T fresh parsley, finely chopped
1 T capers, chopped
1 t lemon juice
salt and pepper

Whisk all ingredients together and serve with warm crab cakes.