Skinny Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
20 oz Lump crabmeat, 1/2 cup red bell pepper, dices4 Tbsp Fresh Chives, chopped 4 Tbsp Parsley, dried1 large Egg1 large Egg White3 tbsp Mayonnaise1 tsp Dijon Mustard1/2 tsp worchester sauce 1 Cup Panko Bread Crumbs1/2 tsp salt1/2 tsp pepper1 1/2 tbsp oil
In a large bowl, toss crabmeat, bell pepper and herbs. In a small bowl whisk the egg, egg white, mayonnaise, mustard, Worcestershire sauce, salt and pepper. Add to crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.
Form the crab mixture into eight - 1" thick cakes. In a large non-stick skillet, heat 1 1/2 tbsp oil over medium heat. Add 4 cakes; cook until browned and cooked through, about 4 minutes per side. Place on rack, set in a baking sheet to keep crisp. Repeat with remaining oil and cakes.
Serving Size: 2 Patties
Number of Servings: 4
Recipe submitted by SparkPeople user SCODDE.
Form the crab mixture into eight - 1" thick cakes. In a large non-stick skillet, heat 1 1/2 tbsp oil over medium heat. Add 4 cakes; cook until browned and cooked through, about 4 minutes per side. Place on rack, set in a baking sheet to keep crisp. Repeat with remaining oil and cakes.
Serving Size: 2 Patties
Number of Servings: 4
Recipe submitted by SparkPeople user SCODDE.
Nutritional Info Amount Per Serving
- Calories: 467.1
- Total Fat: 32.0 g
- Cholesterol: 145.9 mg
- Sodium: 795.4 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 1.5 g
- Protein: 17.0 g
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