Crab Cakes with Tomato Chutney
|Yellow onion||1 Small, chopped|
|Cooked crabmeat||1⁄3 Pound|
|Fine dry bread crumbs||1⁄2 Cup (8 tbs)|
|Thinly sliced green onions||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Nonfat milk||1⁄4 Cup (4 tbs) (Or Low Fat)|
|Tomato chutney/Other fruit chutney||2 Tablespoon|
Melt 2 teaspoons of the butter in a wide nonstick frying pan over medium heat.
Add yellow onion and cook, stirring often, until lightly browned and very soft (about 20 minutes).
Scrape cooked onion into a bowl and add crab, crumbs, green onions, egg, and milk; mix well.
Divide mixture into 6 equal portions and shape each into a 3-inch-diameter patty.
(At this point, you may place patties on a plate in a single layer, cover, and refrigerate for up to 2 hours.) Melt remaining 4 teaspoons butter in same frying pan over medium-high heat.
Add crab cakes in a single layer (do not crowd pan); cook until bottoms are lightly browned (about 5 minutes).
With a wide spatula, carefully turn cakes over and cook until browned on other side (about 5 more minutes).
Transfer to a plate and keep warm.
To serve, arrange 3 crab cakes on each of 2 dinner plates.
Offer chutney to add to taste.