Chef Bobby Deen cooks up healthy southern comfort foods - New York News

Chef Bobby Deen cooks up healthy southern comfort foods

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ATLANTA -

The name Deen is synonymous with good southern cooking. Chef Paula Deen and her sons Bobby and Jamie have cornered the market on comfort foods. Now, Bobby Deen wants good and  southern to be synonymous with healthy and good for you!

Booby Deen will be at the Atlanta History Center at 130 West Paces Ferry Road NW for a discussion at 7 p.m, and an 8 p.m. book signing of "From Mama's Table to Mine, Everybody's Favorite Comfort Foods at 350 Calories or Less." Click here for more information!

To purchase the book, click here!

Recipe: Mini-Savannah Crab Cakes

Ingredients

8 ounces fresh or canned lump crabmeat, drained if can
6 tablespoons dried bread crumbs
2 tablespoons finely chopped scallions (white and light green parts only)
2 tablespoons light mayonnaise
1 jalapeno, seeded and finely chopped
1 large egg white, lightly beaten
1 teaspoon Old Boy seasoning
1 teaspoon Dijon mustard
1 lemon, cut into wedges, for serving

Preparation

1. In a large bowl, stir together the crabmeat, 3 tablespoons of the bread crumbs, the scallions, mayonnaise, jalapenos, egg white, Old Bay and mustard.

2. Form the mixture into 1 1/2 inch patties. place the remaining 3 tablespoons bread crumbs in a bowl. Dip each crab cake in the bread crumbs to lightly coat. Spray a skillet generously with cooking spray and place over medium-high heat. Cook the crab cakes in batches, until golden, 2 to 3 minutes per side. To prevent sticking, spray the skillet with more cooking spray between batches.

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