Fresh Crab Cakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Gently toss these ingredients together:2.5 lbs frozen king crab legs(freshly thawed, cracked, cleaned & cut into bite size pieces to yeild approximately 4 cups.) Canned lump crab meat may be substituted.½ cup finely chopped onion½ cup finely chopped celery¼ cup finely chopped red bell pepper1 slice wheat bread made into fresh, soft bread crumbs2 eggs¼ cup lite mayonnaise2 Tbsp spicy mustard1 tsp Tabasco or Hot Sauce1 Tbsp Worcestershire Sauce1 tsp Old Bay Seasoning (I used Webber Sweet 'n Savory Salmon Rub seasoning instead)1/4 tsp Garlic powder Fresh lime juice (optional)
1. Gently toss these ingredients together:
4 cups king crab
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 slice wheat bread made into fresh, soft bread crumbs
2. Wisk together:
2 eggs
¼ cup lite mayonnaise
2 Tbsp spicy mustard
1 tsp Tabasco or Hot Sauce
1 Tbsp Worcestershire Sauce
1 tsp Old Bay Seasoning (I used Webber Sweet 'n Savory Salmon Rub seasoning instead)
1/4 tsp Garlic powder
Fresh lime juice (optional)
3. Pour over crab & vegetable mixture and toss until evenly distributed.
4. Cover baking pan with foil and spray with non-stick cooking spray.
5. Gently pack 1/3 cup measuring cup with mixture, and tap to remove crab cake onto foil lined pan. Repeat to make 12 crab cakes.
7. Bake at 350 until lightly browned – approximately 15 - 20 minutes. (325 for convection setting) For browner crab cakes, broil for an additional 2 minutes.
Makes 6 servings of 2 crab cakes, or 4 servings of 3 crab cakes.
Number of Servings: 12
Recipe submitted by SparkPeople user DFREEBY.
4 cups king crab
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 slice wheat bread made into fresh, soft bread crumbs
2. Wisk together:
2 eggs
¼ cup lite mayonnaise
2 Tbsp spicy mustard
1 tsp Tabasco or Hot Sauce
1 Tbsp Worcestershire Sauce
1 tsp Old Bay Seasoning (I used Webber Sweet 'n Savory Salmon Rub seasoning instead)
1/4 tsp Garlic powder
Fresh lime juice (optional)
3. Pour over crab & vegetable mixture and toss until evenly distributed.
4. Cover baking pan with foil and spray with non-stick cooking spray.
5. Gently pack 1/3 cup measuring cup with mixture, and tap to remove crab cake onto foil lined pan. Repeat to make 12 crab cakes.
7. Bake at 350 until lightly browned – approximately 15 - 20 minutes. (325 for convection setting) For browner crab cakes, broil for an additional 2 minutes.
Makes 6 servings of 2 crab cakes, or 4 servings of 3 crab cakes.
Number of Servings: 12
Recipe submitted by SparkPeople user DFREEBY.
Nutritional Info Amount Per Serving
- Calories: 116.0
- Total Fat: 3.7 g
- Cholesterol: 76.8 mg
- Sodium: 924.0 mg
- Total Carbs: 3.5 g
- Dietary Fiber: 0.5 g
- Protein: 16.1 g
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