Lighter crab cakes w/ jalapeno tartar sauce

sherry monfils


When my aunt Shirley was on one of her many diets she tried over the years, I picked up some of them I actually thought were very good. This is one of them. I'm not sure where she got it from and when asked, she said she doesn't remember. I did tweak it a bit, but kept in within the same calorie range.
Calories for 1 crab cake and 2 tbsp tartar sauce: 221
Fat: 12 grams
Carbs: 19.6 grams.
Serve these with a small side salad and it makes a real filling lunch.

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40 Min


10 Min


Stove Top


sleeve, saltine crackers
1/3 c
light mayonnaise
1/3 c
light sour cream, i find daisy's brand the best
1 large
1/3 c
fresh chives, minced fine
6-ounce cans, lump crab meat, drained
1 large
fresh tomato, seeded and chopped
1 Tbsp
canola oil
1/3 c
light mayonnaise
1/3 c
light sour cream
3 Tbsp
dill pickle relish
1 tsp
either fresh lime or lemon rind. i don't like lime, so i use lemon
jalapeno pepper, seeded and minced
1 pinch
salt, i used sea salt, but table salt is fine

Directions Step-By-Step

Make tartar sauce first: In medium bowl, combine 1/3 cup light mayonnaise, 1/3 cup light sour cream, dill pickle relish, lemon or lime rind, jalapeno pepper and salt. Mix well. Cover and chill until ready to use.
Place saltine crackers in a food processor, process until finely ground. In lg bowl, combine mayonnaise, sour cream and egg. Stir well with a whisk. Stir in 1 cup of the ground saltines and the chives.
Gently fold in the crab meat and chopped tomato. Form mix into 6-1" thick patties. Dredge each patty in remaining cracker crumbs. Cover and refrigerate 30 mins to set. Heat oil in lg skillet over med-high heat. Add crab cakes and cook about 4 mins each side, or until browned on both sides. Take the tartar sauce out and stir. Serve the crab cakes with the tartar sauce. Makes a nice light lunch.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tags: Healthy, Heirloom