Crab cakes (egg free)

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Crab cakes (egg free) calories by ingredient


Introduction

My daughter has several severe food allergies, so I modified a crab cake recipe to meet her needs. My daughter has several severe food allergies, so I modified a crab cake recipe to meet her needs.
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 whole
    Mashed Potatoes 1 cup
    seasoning of choice (I use Mrs. Dash)
    Flour
    cooking spray
    parmesan cheese (hard)


Directions

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.

TAGS:  Fish |