Crab cakes (egg free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients: imitation crab meat, 2 cup*Carrot , shredded, 1 cup (or shredded veggie of your choice)Bread crumbs, dry, grated, seasoned, 1 oz *Onion, minced, 1 wholeMashed Potatoes 1 cup seasoning of choice (I use Mrs. Dash) Flour cooking sprayparmesan cheese (hard)
Add all ingredients (except last 3 ingredients) to bowl and mix together. I do this with my Kitchenaid. The mix will be a little sticky. Heat a fry pan on medium high with some cooking spray in it. I use a disher (small ice cream scoop) to make evenly sized crab cakes. Drop the balls on to a floured cutting board, roll them a little and then flatten. Place your crab cakes into the preheated fry pan and cook flipping them once so that they are crispy and browned on both sides. Remove crab cakes to a plate and sprinkly with freshly grated parmesan. Makes approximately 24 (2"-3")crab cakes - 4 crab cakes per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user VARGOK.
Number of Servings: 6
Recipe submitted by SparkPeople user VARGOK.
Nutritional Info Amount Per Serving
- Calories: 240.6
- Total Fat: 5.8 g
- Cholesterol: 13.7 mg
- Sodium: 814.8 mg
- Total Carbs: 36.5 g
- Dietary Fiber: 2.8 g
- Protein: 11.8 g
Member Reviews