Vegetable Crab Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tablespoons Promise� Buttery Spread, divided1 large zucchini, halved lengthwise and thinly sliced1 cup finely chopped red bell pepper1/2 cup finely chopped onion6 ounces fresh crab meat or 1 can (6 oz.) fancy white crab meat, drained 1 tablespoon Hellmann's� or Best Foods� Light Mayonnaise1 tablespoon lemon juice4 whole grain cholesterol free crackers, crushed1 tablespoon grated Parmesan cheese
Melt 1 tablespoon Promise� Buttery Spread in 12-inch nonstick skillet over medium-high heat and cook zucchini, red pepper and onion, stirring occasionally, 5 minutes or until vegetables are tender. Remove from heat. Stir in crab meat, Mayonnaise and lemon juice. Season, if desired, with ground black pepper, then turn into two 8 oz. shallow casserole dishes.
Combine cracker crumbs with remaining Spread in small bowl. Evenly top casseroles with crumb topping, then sprinkle with cheese. Bake 15 minutes or until heated through and topping is golden brown.
Number of Servings: 2
Recipe submitted by SparkPeople user HCC_BIOL1322.
Combine cracker crumbs with remaining Spread in small bowl. Evenly top casseroles with crumb topping, then sprinkle with cheese. Bake 15 minutes or until heated through and topping is golden brown.
Number of Servings: 2
Recipe submitted by SparkPeople user HCC_BIOL1322.
Nutritional Info Amount Per Serving
- Calories: 224.6
- Total Fat: 11.9 g
- Cholesterol: 52.0 mg
- Sodium: 658.7 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 2.5 g
- Protein: 13.6 g
Member Reviews