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Crab Cakes

Yield 6 servings

Ingredients

  • 1 pound lump crabmeat, shell pieces removed
  • 1/2 cup crushed saltine crackers (12 crackers)
  • 1/3 cup chopped fresh parsley
  • 1/3 cup chopped bottled roasted red bell peppers
  • 2 tablespoons plain low-fat yogurt
  • 1 tablespoon water
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon hot sauce
  • 1/4 teaspoon salt
  • 1 large egg white, lightly beaten
  • 1 tablespoon vegetable oil, divided

Nutrition Information

  • calories 137
  • caloriesfromfat 30 %
  • fat 4.6 g
  • satfat 0.9 g
  • monofat 1.4 g
  • polyfat 1.7 g
  • protein 16.9 g
  • carbohydrate 6.2 g
  • fiber 0.4 g
  • cholesterol 76 mg
  • iron 1.3 mg
  • sodium 457 mg
  • calcium 106 mg

How to Make It

  1. Combine all ingredients except oil in a large bowl. Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 4 minutes. Carefully turn patties over; cook 3 minutes or until golden. Repeat procedure with 1 1/2 teaspoons oil and remaining patties.