Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating

This lightened crab cake recipe features fresh lump crabmeat, low-fat mayonnaise, and egg whites and each crab cake has only 140 calories and 4,3 grams of fat per serving.

Recipe by Cooking Light April 2006

Gallery

Credit: Jan Smith

Recipe Summary

Yield:
6 servings (serving size: 1 crab cake)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.

  • Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

140 calories; calories from fat 28%; fat 4.3g; saturated fat 0.6g; mono fat 1.8g; poly fat 1.6g; protein 16g; carbohydrates 8.4g; fiber 0.5g; cholesterol 59mg; iron 1.1mg; sodium 382mg; calcium 94mg.
Advertisement