Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7
Recipe by Cooking Light July 2000

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Recipe Summary

Yield:
8 servings (serving size: 1 patty)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Add first 5 ingredients; saute 4 minutes or until vegetables are soft. Place mixture in a large bowl; cool completely. Stir in crabmeat; set aside.

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  • Combine mayonnaise and the next 5 ingredients (mayonnaise through egg whites) in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 7 tablespoons breadcrumbs. Divide mixture into 8 (3/4-inch-thick) patties. Dredge patties in 3 tablespoons breadcrumbs.

  • Heat oil in pan over medium-high heat. Place patties in pan; cook 4 minutes. Turn patties, and cover pan; cook 4 minutes or until done. Serve with lime wedges.

Nutrition Facts

151 calories; calories from fat 27%; fat 4.6g; saturated fat 0.8g; mono fat 1.3g; poly fat 2.1g; protein 14.1g; carbohydrates 13.1g; fiber 0.9g; cholesterol 57mg; iron 1.4mg; sodium 400mg; calcium 84mg.
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