Crab Cakes

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 140
  • Calories from fat: 28%
  • Fat: 4.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.6g
  • Protein: 16g
  • Carbohydrate: 8.4g
  • Fiber: 0.5g
  • Cholesterol: 59mg
  • Iron: 1.1mg
  • Sodium: 382mg
  • Calcium: 94mg

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

  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.
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.

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