Crab Cakes

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

October 1999
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