shrimp and crab cakes. adapted from Cooking Light

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 186.8
  • Total Fat: 3.2 g
  • Cholesterol: 192.0 mg
  • Sodium: 546.5 mg
  • Total Carbs: 16.0 g
  • Dietary Fiber: 0.8 g
  • Protein: 21.2 g

View full nutritional breakdown of shrimp and crab cakes. adapted from Cooking Light calories by ingredient
Report Inappropriate Recipe

Submitted by:

Number of Servings: 4


    2/3 cup panko bread crumbs , devided
    4 oz cooked shrimp
    1 Tbsp finely chopped parsley
    2 Tbsp chopped green onion
    1 tsp lemon juice
    1 tsp dijon mustard
    1/2 tsp Worchestershire sauce
    2 Tbsp french fat free dressing
    1/8 tsp red pepper flakes , ground
    1 lg. egg , slightly beaten
    8.5 oz crab meat, drained
    1/2 Tbsp live oil


combine 1/3 cup panko with the next 9 ingredients
including the egg ,Stir well.
Add crab meat ,stir gently until mixed.
Place remaining panko in a shallow bowl.With wet hands form crab mixture into 4 balls, roll in panko to coat, flatten balls to 4" patties.
Heat non stick skillet add the oil ,cook patties for 3 minutes on each side. serve with a salad.

Serving Size: makes 4 servings @ 1 cake each.

Number of Servings: 4

Recipe submitted by SparkPeople user INGMARIE.

TAGS:  Fish | Lunch | Fish Lunch |

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.