Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tsp Dijon Mustard 3 tsp Worcestershire Sauce 1 serving 1 large egg (per the egg board) 50g 1 lb. (16 oz) Lump Crab Meat (by RUMPSHAKKER) .50 tsp hot sauce 8 Saltine Crackers (Crushed) 2 tbsp Kraft Lite Mayo (by DENTALGAL05) 1 tbsp. of cannola oil (I substituted Pam cooking spray for less calories)
I prefer to use fresh crab and pick apart. If you don't have the time you can use canned crab.
Mix ingredients together and form a pattie. Spray skillet with Pam cooking spray and cook each side until brown and firm.
Serving Size: Makes 4, 4 oz crab cakes
Number of Servings: 4
Recipe submitted by SparkPeople user MABENT3218.
Mix ingredients together and form a pattie. Spray skillet with Pam cooking spray and cook each side until brown and firm.
Serving Size: Makes 4, 4 oz crab cakes
Number of Servings: 4
Recipe submitted by SparkPeople user MABENT3218.
Nutritional Info Amount Per Serving
- Calories: 163.2
- Total Fat: 3.9 g
- Cholesterol: 198.6 mg
- Sodium: 716.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.2 g
- Protein: 22.1 g
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