Seasoned Crab Cakes



4 servings (serving size: 1 crab cake)

Recipe from

Oxmoor House

Nutritional Information

Calories 168
Caloriesfromfat 0.0 %
Fat 3.2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.2 g
Carbohydrate 11.2 g
Fiber 0.8 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 525 mg
Calcium 0.0 mg


1 1/2 cups soft breadcrumbs
2 tablespoons chopped green onions
2 tablespoons chopped red bell pepper
2 tablespoons fat-free mayonnaise
1 tablespoon finely chopped fresh parsley
1/2 teaspoon dry mustard
1/4 teaspoon ground red pepper
1 large egg white
1 pound lump crabmeat, drained and shell pieces removed
Butter-flavored cooking spray
1 teaspoon vegetable oil
Lemon wedges (optional)


Combine first 8 ingredients; stir well. Add crabmeat, stirring gently. Shape mixture into 4 patties.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add patties; cook 5 minutes on each side or until lightly browned.

Serve immediately. Garnish with lemon wedges, if desired.

All-New Complete Step-by-Step Diabetic,

Oxmoor House

March 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note