Crab Cakes

Crab Cakes Recipe
Photo: Jan Smith
This lightened crab cake recipe features fresh lump crabmeat, low-fat mayonnaise, and egg whites and each crab cake has only 140 calories and 4,3 grams of fat per serving.

Yield:

6 servings (serving size: 1 crab cake)

Recipe from

Nutritional Information

Calories 140
Caloriesfromfat 28 %
Fat 4.3 g
Satfat 0.6 g
Monofat 1.8 g
Polyfat 1.6 g
Protein 16 g
Carbohydrate 8.4 g
Fiber 0.5 g
Cholesterol 59 mg
Iron 1.1 mg
Sodium 382 mg
Calcium 94 mg

Ingredients

3 (1-ounce) slices white bread
1/4 cup finely chopped green onions
2 tablespoons chopped fresh dill
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon black pepper
2 large egg whites
1 pound lump crabmeat, shell pieces removed
1 tablespoon canola oil, divided
Cooking spray

Preparation

Preheat oven to 400°.

Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). 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 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lorrie Hulston Corvin,

April 2006
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