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Crab Cakes

Photo: Jan Smith
Yield 6 servings (serving size: 1 crab cake)
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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. 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.

Cook's Notes

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.