Serves: 5
Total Calories: 158
Yield: 8 crab cakes and 1 cup sauce

Red Pepper Sauce:
2 cloves garlic
3/4 cup roasted and peeled red peppers
2 teaspoons freshly squeezed lemon juice
1/4 cup nonfat mayonnaise
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Crab Cakes:
3 teaspoons olive oil, divided
1/4 cup minced green onions
3 tablespoons minced red bell peppers
1 tablespoon rice vinegar or other vinegar
3/4 pound (2 cups) fresh crabmeat, or 1 (14 3/4-ounce) can salmon (2 cups), or 1 (12-ounce) can tuna
3 tablespoons freshly squeezed lemon juice
1/2 cup dried bread crumbs, divided
2 egg whites, lightly beaten, or 1/4 cup egg substitute, lightly beaten
1 teaspoon Dijon style mustard
1/4 cup chopped fresh parsley
1/8 teaspoon Tabasco
1/4 teaspoon paprika
1/8 teaspoon pepper

Red Pepper Sauce:
Purée garlic, red peppers, lemon juice, and mayonnaise in food processor or blender until smooth. Place in covered container and chill in refrigerator.

Crab Cakes:
Heat 1 teaspoon olive oil in a small nonstick skillet. Add green onions and bell pepper and sauté, stirring often, until green onions are wilted. Add vinegar and boil rapidly until it has evaporated. Set aside to cool.

Place crabmeat in a bowl and sprinkle with lemon juice. If using canned salmon, discard skin; mash bones well. If using tuna, mash well. Blend in cooled green onion-pepper mixture. Stir in 1/4 cup bread crumbs, egg whites or egg substitute, mustard, parsley, Tabasco, paprika, and pepper. Cover and chill at least 2 hours.

When ready to cook, mold mixture into 8 cakes. Coat lightly on both sides with remaining 1/4 cup bread crumbs. Do not coat salmon or tuna cakes. Heat remaining 2 teaspoons oil in a nonstick skillet. Add cakes, cover, and cook over medium heat 4 minutes or until nicely browned. Turn carefully and cook, uncovered, 4 minutes or until browned.

Nutritional Facts:

Serves: 5
Total Calories: 158
Calories from Fat: 110

More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
Deviled Dungeness Crab
Dungeness Crab Cakes with Red Pepper Sauce
Dungeness Crab Quesadilla
Tenakee Inlet Crab Cakes
Imitation Crab Patties with Thai Chili Sauce
Jake’s Dungeness Crab Tortellini
Crab or Shrimp Stuffed Mushrooms
Fisherman's Wharf Garlic Prawns
Garlic Shrimp
Shrimp Molokai
Shrimp Shack’s “Pan Fried Shrimp”
Sweet and Sour Shrimp
Grilled Shrimp with Mango Dipping Sauce
Salmon Stuffed with Crab and Shrimp
Grilled Wild Salmon with Fresh Tarragon Butter
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Grilled Citrus Salmon
Grilled Salmon Fillets
Baked Dijon Salmon
Pecan-Crusted Salmon
Salmon with Basil Cream Sauce
Alaska Salmon Nuggets
Annie’s Salmon Patties
Salmon Squares à la Janet
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Honey Mustard Salmon
Halibut Stuffed with Alaskan Crab
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Halibut Enchiladas
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Kaua‘i Fillet of Sole
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Grandpa’s Scalloped Clams and Potatoes
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Oregon Seafood Stir-fry
Orange Broiled Shark
Oyster Stuffing