Crab Cakes: Health Magazine July
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb Fresh Crabmeat (I used canned)1 whisked egg1/2 cup scallions2 Tablespoons light mayo1 Tablespoon dijon mustard1/4 teaspoon salt1/2 teaspoon pepper2 tablespoons, bread crumbs2 tablespoons olive oiloptional lemon wedges for serving
Mix ingredients (except olive oil)
Refrigerate until ready to cook
Use olive oil to cook, 5 minutes each side.
Serving Size: 8 Crabcakes (1 inch thick, 1/3 cup mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user NIVAPIVA.
Refrigerate until ready to cook
Use olive oil to cook, 5 minutes each side.
Serving Size: 8 Crabcakes (1 inch thick, 1/3 cup mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user NIVAPIVA.
Nutritional Info Amount Per Serving
- Calories: 231.4
- Total Fat: 10.4 g
- Cholesterol: 147.2 mg
- Sodium: 556.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.8 g
- Protein: 26.1 g
Member Reviews