Baked Crab Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 208.5
- Total Fat: 2.8 g
- Cholesterol: 184.9 mg
- Sodium: 384.7 mg
- Total Carbs: 19.3 g
- Dietary Fiber: 0.9 g
- Protein: 26.2 g
View full nutritional breakdown of Baked Crab Cakes calories by ingredient
Number of Servings: 4
Ingredients
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1 scallion, thinly sliced
1 1/2 cups Panko (Japanese breadcrumbs)
1 egg, lightly beaten
2 tablespoons nonfat milk
1 Tablespoon Kraft Mayo with Olive Oil
1 teaspoon Worcestershire sauce
1 teaspoons Dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray
Directions
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray or line with parchment paper.
Mix 1 cup panko, the egg and milk in a small bowl.
In a medium bowl, whisk the mayo, Worcestershire sauce, mustard, lemon juice, and Old Bay; fold in the crabmeat, panko mixture, and chopped scallion. (add 1/4 teaspoon salt and a pinch of pepper, if desired).
Carefully shape into 8 patties (can be refrigerated for 30 minutes to help them stick together a little better, but not necessary).
Coat the crab cakes with the remaining 1/2 cup Panko and place on baking sheet. Mist the crab cakes with cooking spray and bake 10-12 minutes. Gently flip the crab cakes, mist with cooking spray and cook about 10 minutes longer.
Serve with lemon wedges and side of choice.
Serving Size: 4 servings (2 crab cakes)
Number of Servings: 4
Recipe submitted by SparkPeople user MARIA-GETS-FIT.
Mix 1 cup panko, the egg and milk in a small bowl.
In a medium bowl, whisk the mayo, Worcestershire sauce, mustard, lemon juice, and Old Bay; fold in the crabmeat, panko mixture, and chopped scallion. (add 1/4 teaspoon salt and a pinch of pepper, if desired).
Carefully shape into 8 patties (can be refrigerated for 30 minutes to help them stick together a little better, but not necessary).
Coat the crab cakes with the remaining 1/2 cup Panko and place on baking sheet. Mist the crab cakes with cooking spray and bake 10-12 minutes. Gently flip the crab cakes, mist with cooking spray and cook about 10 minutes longer.
Serve with lemon wedges and side of choice.
Serving Size: 4 servings (2 crab cakes)
Number of Servings: 4
Recipe submitted by SparkPeople user MARIA-GETS-FIT.