Crab Cakes

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 30%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.7g
  • Protein: 16.9g
  • Carbohydrate: 6.2g
  • Fiber: 0.4g
  • Cholesterol: 76mg
  • Iron: 1.3mg
  • Sodium: 457mg
  • Calcium: 106mg

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

  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.
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