Low-fat Crab Cakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 139.4
  • Total Fat: 1.1 g
  • Cholesterol: 147.1 mg
  • Sodium: 546.9 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 0.5 g
  • Protein: 26.5 g

View full nutritional breakdown of Low-fat Crab Cakes calories by ingredient


Introduction

These crab cakes taste so good, I've been asked to make them weekly for my family. These crab cakes taste so good, I've been asked to make them weekly for my family.
Number of Servings: 4

Ingredients

    16 oz. Pure Lump Crabmeat (the fresher the better)
    1.5 tbsp Worchestershire Sauce
    1.5 tbsp Fage 0% Plain Greek Yogurt
    1/4c Egg Whites (two large eggs' worth)
    1tbsp minced onion
    1tbsp bell pepper of your choice (I prefer red bell pepper)
    1/2 tsp mustard powder
    1.5 tsp seasoning mix (I use TJ's 21 Seasoning Salute)
    1.5 tsp garlic powder
    1/4c bread crumbs
    a dash or two of hot sauce if you prefer (be careful, this can overwhelm the other flavors easily, if you add too much)

Tips

This goes well with a side salad.


Directions

Mix it all together in the above order. Set your stove to med-high (sometimes lower depending on your stove). Use a nonstick pan sprayed with a cooking spray (or coated with a drizzle of olive oil, if you don't mind the added fat). I use a soup spoon or serving spoon to scoop a "cake" and place it in the pan. Cook for 3-4 minutes on the first side, until brown, then flip. You can flatten the cake a little, if you want. Cook the second side for 3-4 minutes and serve hot. Your mileage on how many cakes you get will vary based on how large or small you make them. Obviously cooking time will vary as well, depending on the size. I aim for 12 cakes per recipe, 3 cakes per person.

Serving Size: 1/4 of the recipe

Number of Servings: 4

Recipe submitted by SparkPeople user VALKYRIEFIRE.