David Burke's Calorie Curbing Crab Cakes

Crab cakes are a classic. They are also a killer when it comes to calories and saturated fat. Usually steeped in mayonnaise and butter, then deep fried, this dream food can easily become a nightmare.

So we asked "Top Chef Master" veteran David Burke to create a healthier remake of his world famous pretzel-crusted crab cake.

Crab Cakes
3/4 cup finely diced onion
1/2 cup finely diced celery
4 Tbs. low fat mayonnaise
1 Tbs. canola oil
1 Tbs. mustard
1 tsp. lime juice
2 lbs lump crabmeat, picked clean of all shell and cartilage
3 tsp. minced fresh chives
1 tsp. freshly grated lemon zest
2 tsp. Old Bay seasoning 1/4 cup water
1 box Pretz pretzel sticks (can be purchased in Japanese gourmet stores) Alternative to pretzel sticks - Ritz Crackers or crushed saltines

1. Heat water in a small saute pan over medium heat.
2. Add the onion and celery and boil the vegetables for about four minutes, or until they are soft.
3. Remove them from the heat and drain off and discard the excess water. Set aside.
4. Combine the mayo, canola oil, mustard and lime juice in a large mixing bowl.
5. Mix with a spoon until well blended and very smooth.

6. Fold in the crabmeat, chives, Old Bay, along with the reserved onions and celery.

7. Add lemon zest, then cover and refrigerate the crab cake mixture for 15 minutes to chill slightly.
8. Line a baking sheet with parchment paper and set aside.
9. Remove the crab cake mixture from the refrigerator.

10. Place two long scallion strips on a place about three inches apart. These will be used to tie up the raft.

11. On top of the scallion strips, line 1 row of Pretz (about six pretzels) closely together and top with about 1/4 cup of crab mixture.

12. Line the top with the same amount of pretzels (creating a raft).

13. Fold the scallion strips over and tie them on top of the raft.

14. Place the pretzel coated cakes on the prepared baking sheet.
15. Lightly cover with plastic wrap and refrigerate for about 30 minutes, or until the cakes are firm.
16. Place crab cakes on aluminum foiled sheet pan and place in oven at 350 degrees for 10 minutes to bake.

The crab cake raft should look like this when it comes out of the oven.

17. Make a quick sauce by combining 1/2 cup mustard, soy sauce, lemon juice and zest.

18. On a serving platter, spread a few dollops of sauce for each crab cake you will place on plate.

19. Place crab cakes on plate.
20. Top with small slices of grapefruit, apple and basil.

Now be the life of the party with your healthier pretzel-crusted crab cakes.

NUTRITION
Serves: 8 cakes
Serving Size: 1 cake
Calories: 173
Total Fat: 6g
Saturated Fat: 1g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 1g
Cholesterol: 104mg
Sodium: 670mg
Total Carb: 4g
Dietary Fiber: .4g
Sugars: .3g

David Burke is an award-winning chef who earned three stars from the New York Times while executive chef at the city's storied River Cafe. He has several world-class restaurants including David Burke Townhouse, Fishtail and Primehouse. Burke recently appeared on "Top Chef Masters" and has published two books of classic cuisine. More at David Burke.