- Servings Per Recipe: 9
- Amount Per Serving
- Calories: 217.4
- Total Fat: 13.3 g
- Cholesterol: 18.2 mg
- Sodium: 605.4 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 1.3 g
- Protein: 8.8 g
Healthy Vegetable Crabcakes (Adapted from Cooking Light)Submitted by: STRONGINTHECITY
IntroductionThese crabcakes are delicious and very easy to make. I used a Cooking Light recipe and changed it to make it a bit easier. These crabcakes are delicious and very easy to make. I used a Cooking Light recipe and changed it to make it a bit easier.
3/4 cup frozen corn kernels
1/4 cup finely chopped onion
1/4 cup diced red bell pepper
1 teaspoon cayenne pepper
1 garlic clove, minced
1 pound lump crabmeat (I used imitation and it tasted just as good)
1/3 cup low-fat mayonnaise
1 tablespoon low-sodium soy sauce
2 large egg whites
1/2 cup dry breadcrumbs, divided
5 teaspoons vegetable oil
8 tablespoon reduced fat sour cream
1 tablespoons dried cilantro
2 Lime s
Combine mayonnaise, soy sauce, and egg whites in a small bowl. Gently fold mayonnaise mixture into crab mixture. Stir in 2/3 of the breadcrumbs. Divide mixture into 8-10 (3/4-inch-thick) patties. Dredge patties in remaining 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.
Mix sour cream, cilantro, and juice from 1 lime. Place crabcakes over a bed of field greens. Add a dallop of sour cream sauce to top. Use remaining lime wedges to squeeze over salad.
Number of Servings: 9
Recipe submitted by SparkPeople user STRONGINTHECITY.