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Crab Cakes

Photo: John Autry; Styling: Mindi Shapiro Levine
Total time 30 mins
Yield 4 servings (serving size: 2 crab cakes)

Ingredients

  • 3 (1-ounce) slices white bread
  • 1/4 cup chopped green onions
  • 2 tablespoons reduced-fat mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 large egg whites, lightly beaten
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 teaspoon olive oil
  • 4 lemon wedges

Nutrition Information

  • calories 203
  • fat 5.3 g
  • satfat 0.8 g
  • monofat 1.7 g
  • polyfat 2.1 g
  • protein 23.4 g
  • carbohydrate 14.2 g
  • fiber 0.8 g
  • cholesterol 69 mg
  • iron 1.5 mg
  • sodium 562 mg
  • calcium 94 mg

How to Make It

  1. Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.