Coastal Crab Cakes

Serve these crab cakes with Balsamic Tartar Sauce and fresh lemon wedges. (The analysis does not include the tartar sauce.)

Yield: 6 servings
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 214
  • Calories from fat: 24%
  • Fat: 5.6g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 20.3g
  • Carbohydrate: 27.8g
  • Fiber: 1g
  • Cholesterol: 11.5mg
  • Iron: 0.0mg
  • Sodium: 429mg
  • Calcium: 0.0mg


  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1/2 cup dry breadcrumbs
  • 1/2 cup chopped green onions
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dry mustard
  • 1 large egg, lightly beaten
  • 1 tablespoon light mayonnaise
  • 1 tablespoon fat-free milk
  • 1/4 cup all-purpose flour
  • 1 teaspoon olive oil


  1. Combine first 5 ingredients in a medium bowl; stir gently. Stir in beaten egg, mayonnaise, and milk. Shape crabmeat mixture into 6 (3-inch) patties. Dredge patties in flour.
  2. Heat oil in a large nonstick skillet over medium heat. Add patties, and cook 4 minutes on each side or until lightly browned.
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