Crab Cakes

Photo: John Autry; Styling: Mindi Shapiro Levine

Yield: 4 servings (serving size: 2 crab cakes)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 203
  • Fat: 5.3g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 2.1g
  • Protein: 23.4g
  • Carbohydrate: 14.2g
  • Fiber: 0.8g
  • Cholesterol: 69mg
  • Iron: 1.5mg
  • Sodium: 562mg
  • Calcium: 94mg

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

Preparation

  1. 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. 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.
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