Seasoned Crab Cakes

Yield: 4 servings (serving size: 1 crab cake)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 168
  • Calories from fat: 0.0%
  • Fat: 3.2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 22.2g
  • Carbohydrate: 11.2g
  • Fiber: 0.8g
  • Cholesterol: 68mg
  • Iron: 0.0mg
  • Sodium: 525mg
  • Calcium: 0.0mg

Ingredients

  • 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)

Preparation

  1. Combine first 8 ingredients; stir well. Add crabmeat, stirring gently. Shape mixture into 4 patties.
  2. 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.
  3. Serve immediately. Garnish with lemon wedges, if desired.
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