Tia's Lite Maryland Jumbo Lump Crab Cakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 60.7
- Total Fat: 2.0 g
- Cholesterol: 33.7 mg
- Sodium: 258.8 mg
- Total Carbs: 2.3 g
- Dietary Fiber: 0.0 g
- Protein: 8.5 g
View full nutritional breakdown of Tia's Lite Maryland Jumbo Lump Crab Cakes calories by ingredient
Number of Servings: 12
Ingredients
-
1lb jumbo lump crab meat (not immitation)
1/4 cup whole wheat panko bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon yellow mustard
1/8 teaspoon black pepper
1 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons lite butter, melted
1 teaspoon Worcestershire sauce
3/4 cup egg beaters
Tips
After mixing put mixture in the fridge to let the eggs firm up, it will seem very liquidy and the cakes will not stay together well..
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
Combine bread crumbs, baking powder, parsley, pepper, and seafood seasoning; set aside.
Stir together mayonnaise, mustanrd, butter, Worcestershire, and egg product until smooth.
Fold in crab meat, then fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Serving Size: 12 3/4 in thick cakes
Combine bread crumbs, baking powder, parsley, pepper, and seafood seasoning; set aside.
Stir together mayonnaise, mustanrd, butter, Worcestershire, and egg product until smooth.
Fold in crab meat, then fold in bread crumb mixture until well blended.
Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.
Serving Size: 12 3/4 in thick cakes