Crab Cakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 101.3
- Total Fat: 4.1 g
- Cholesterol: 28.5 mg
- Sodium: 362.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.3 g
- Protein: 3.9 g
View full nutritional breakdown of Crab Cakes calories by ingredient
Number of Servings: 8
Ingredients
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Ingredients
* 1/3 cup prechopped red bell pepper
* 2 tablespoons canola mayonnaise
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 2 green onions, chopped
* 1 large egg, lightly beaten
* 1 large egg yolk, lightly beaten
* 1 1/3 cups panko (Japanese breadcrumbs), divided
* 1 pound lump crabmeat, drained and shell pieces removed
* 2 tablespoons olive oil, divided
* 2 tablespoons canola mayonnaise
* 2 tablespoons reduced-fat sour cream
* 2 teaspoons chopped fresh parsley
* 2 teaspoons Dijon mustard
* 1 teaspoon white wine vinegar
* 1/8 teaspoon ground red pepper
Preparation
1. 1. Combine first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
2. 2. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
3. 3. Combine 2 tablespoons mayonnaise and remaining ingredients; serve with crab cakes.
Vanessa Pruett, Cooking Light
SEPTEMBER 2011
Directions
Serving Size: 8 crab cakes 1/8 dressing