Crab Cakes

 Culinary Tools:

  • Chef’s Knife
  • 12-inch Gourmet Pan
  • 2-quart Mixing Bowl
  • 3-quart Mixing Bowl


  • ½ pound of crabmeat
  • ½ cup breadcrumbs
  • 1 tablespoon mustard
  • 1/8 cup nonfat mayonnaise
  • Lime juice to taste
  • 1 egg
  • ¼ cup parsley
  • ½ tablespoon jalapeño, diced
  • 1 tablespoons cilantro
  • Salt and pepper to taste
  • ½ tablespoon olive oil for cooking
  • 2 leaves red lettuce
  • Sun dried tomato vinaigrette, low-fat


With the Chef’s Knife diced jalapeño. In the 3-quart Mixing Bowl combine the crabmeat with the breadcrumbs.

In the 2-quart Mixing Bowl add the mustard, mayonnaise, lemon juice, eggs, parsley, jalapeño, cilantro, salt and pepper, mix them well. Next, join the crabmeat mixture with the previous ingredients. Shape into 8 croquettes of equal portions.

Preheat the 12-inch Gourmet Pan over medium-high temperature for 2 minutes. Add the olive oil and reduce to medium heat. Cook the croquettes for 4 minutes approximately or until golden brown on both sides; cover. Let them cook for 4 additional minutes. Take the croquettes out of the oil and place them on a plate covered with a paper towel. Turn off stove and remove the pan from heat.

To serve, place 2 croquettes on each plate, garnish with the red leaf lettuce and drizzle sun dried tomato vinaigrette to taste.