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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 112.3
  • Total Fat: 2.2 g
  • Cholesterol: 16.7 mg
  • Sodium: 455.7 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 7.8 g

View full nutritional breakdown of Crab & Zucchini Cakes calories by ingredient
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Crab & Zucchini Cakes

Submitted by: SHELLER226

Introduction

Have delicious crab cakes and get your veggies too! These low calorie and low fat crab cakes have over a gram of fiber each. Try them with my recipe for Creamy Cocktail Sauce. Have delicious crab cakes and get your veggies too! These low calorie and low fat crab cakes have over a gram of fiber each. Try them with my recipe for Creamy Cocktail Sauce.
Number of Servings: 6

Ingredients

    2 cups Zucchini, shredded (about 2 sm to med)
    2 Six Ounce cans Crab Meat
    4 slices Whole Wheat Bread, (day old or toasted)
    1 Teaspoon Olive Oil
    2 Green Onions (about 1/2 cup)
    1.5 teaspoons Old Bay Seasoning
    1/2 cup Egg Substitute (like Eggbeaters = to 2 eggs)
    2 teaspoons Dijon Mustard
    Olive Oil Cooking Spray

Directions

Shred two small to medium zucchinis using a grater. Place shredded zucchini in a colander over the sink. Empty cans of crab into colander as well. Press with a wooden spoon and allow zucchini and crab to drain while preparing other ingredients.

Rip Bread into small chunks. Place in food processor and pulse until bread crumbs are fine. Add Olive Oil and reprocess to combine. Place in a large mixing bowl.

Finely chopped Green Onions and add to breadcrumbs.

Using a clean kitchen towel, press remaining moisture from crab/zucchini mixture and add mix to breadcrumb bowl. Sprinkle with Old Bay Seasoning and Black Pepper. Add Dijon Mustard and Egg Substitute. Using a curved spatula or wooden spoon mix all ingredients well.

Generously spray a cookie sheet with Cooking Spray. Using your hands, make twelve rounded cakes. Place on cookie sheet, evenly spaced, and gently press to a uniform thickness of about 1/3 of an inch.

Bake in a 425 degree oven for about 15 minutes. Flip and bake for another 10 minutes, or until both sides are a light golden brown.

Serve with Creamy Cocktail Sauce, dipping sauce of your liking, or simple lemon wedges.





Serving Size: Makes 6 servings of two crab cakes each. Twelve crab cakes total.

Number of Servings: 6

Recipe submitted by SparkPeople user SHELLER226.





TAGS:  Fish | Low Fat | Low Fat Fish |

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