Crab Cakes with Plum Sauce

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 18%
  • Fat: 2.2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 8.7g
  • Carbohydrate: 15.1g
  • Fiber: 0.0g
  • Cholesterol: 27mg
  • Iron: 0.0mg
  • Sodium: 228mg
  • Calcium: 0.0mg


  • 1 (6-ounce) can crabmeat
  • 1/4 cup plus 2 tablespoons soft whole wheat breadcrumbs, divided
  • 2 tablespoons nonfat sour cream alternative
  • 1 tablespoon finely chopped green onions
  • 1 egg white
  • 1/4 teaspoon dried dillweed
  • 1/8 teaspoon pepper
  • Vegetable cooking spray
  • 2 teaspoons reduced-calorie margarine
  • Plum Sauce


  1. Drain crabmeat; press crabmeat between paper towels to remove excess moisture. Combine crabmeat, 2 tablespoons breadcrumbs, sour cream, and next 4 ingredients in a medium bowl; shape mixture into 4 patties. Dredge patties in remaining 1/4 cup breadcrumbs.
  2. Coat a nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add patties, and cook 3 to 4 minutes on each side or until golden. Serve with Plum Sauce.
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