Crab Cakes: Health Magazine July
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 231.4
- Total Fat: 10.4 g
- Cholesterol: 147.2 mg
- Sodium: 556.0 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.8 g
- Protein: 26.1 g
View full nutritional breakdown of Crab Cakes: Health Magazine July calories by ingredient
Introduction
Changes: Low Fat Mayo Changes: Low Fat MayoNumber of Servings: 4
Ingredients
-
1 lb Fresh Crabmeat (I used canned)
1 whisked egg
1/2 cup scallions
2 Tablespoons light mayo
1 Tablespoon dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
2 tablespoons, bread crumbs
2 tablespoons olive oil
optional lemon wedges for serving
Directions
Mix ingredients (except olive oil)
Refrigerate until ready to cook
Use olive oil to cook, 5 minutes each side.
Serving Size: 8 Crabcakes (1 inch thick, 1/3 cup mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user NIVAPIVA.
Refrigerate until ready to cook
Use olive oil to cook, 5 minutes each side.
Serving Size: 8 Crabcakes (1 inch thick, 1/3 cup mixture)
Number of Servings: 4
Recipe submitted by SparkPeople user NIVAPIVA.