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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.1
  • Total Fat: 6.8 g
  • Cholesterol: 17.5 mg
  • Sodium: 965.0 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 18.5 g

View full nutritional breakdown of Vege Crab Cakes calories by ingredient
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Vege Crab Cakes

Submitted by: DIEDRE@COX.NET

Introduction

Increase the nutritiousness of the typical crab cakes recipe by substituting avocado for mayonnaise and decrease the bread filler and add more veges instead. Carrots could also be added or any other vegetable you enjoy. Increase the nutritiousness of the typical crab cakes recipe by substituting avocado for mayonnaise and decrease the bread filler and add more veges instead. Carrots could also be added or any other vegetable you enjoy.
Number of Servings: 4

Ingredients

    12 oz package of imitation crab meat, chopped
    1/4 large red bell pepper, chopped fine
    2 Tbsp sweet onion, chopped fine
    1 cup fresh spinach, chopped fine
    1/4 Haas avocado, mashed
    3/4 cup egg substitute
    1/2 cup bread crumbs, dry & grated
    1 tsp Johnny's Garlic Spread & Seasoning (or to taste)
    1/3 second spray, Crisco Olive Oil, Extra Virgin

Directions

This makes 8 nice size cakes - 2 each for 4 people or freeze the leftovers if you are batch cooking for yourself.

In the bottom of a bowl place egg substitute and mashed avocado and seasoning. Mix until well blended. Add the bread crumbs and let them soak while preparing the vegetables. Chop the onion, pepper, crab and spinach. (I use a kitchen scissors for the spinach.) Blend these ingredients with the egg-bread mixture. Form into 8 patties. In a non-stick pan lightly spray the bottom with Extra Virgin olive oil. On medium heat, cook the patties 4 minutes per side or until the are warmed throughout. Serve and eat immediately or freeze for later enjoyment.

Number of Servings: 4

Recipe submitted by SparkPeople user DIEDRE@COX.NET.






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