Skinny Crab Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 467.1
- Total Fat: 32.0 g
- Cholesterol: 145.9 mg
- Sodium: 795.4 mg
- Total Carbs: 26.7 g
- Dietary Fiber: 1.5 g
- Protein: 17.0 g
View full nutritional breakdown of Skinny Crab Cakes calories by ingredient
Number of Servings: 4
Ingredients
-
20 oz Lump crabmeat,
1/2 cup red bell pepper, dices
4 Tbsp Fresh Chives, chopped
4 Tbsp Parsley, dried
1 large Egg
1 large Egg White
3 tbsp Mayonnaise
1 tsp Dijon Mustard
1/2 tsp worchester sauce
1 Cup Panko Bread Crumbs
1/2 tsp salt
1/2 tsp pepper
1 1/2 tbsp oil
Directions
In a large bowl, toss crabmeat, bell pepper and herbs. In a small bowl whisk the egg, egg white, mayonnaise, mustard, Worcestershire sauce, salt and pepper. Add to crab mixture; mix until combined. Add the panko; mix gently. Cover and refrigerate 30 minutes.
Form the crab mixture into eight - 1" thick cakes. In a large non-stick skillet, heat 1 1/2 tbsp oil over medium heat. Add 4 cakes; cook until browned and cooked through, about 4 minutes per side. Place on rack, set in a baking sheet to keep crisp. Repeat with remaining oil and cakes.
Serving Size: 2 Patties
Number of Servings: 4
Recipe submitted by SparkPeople user SCODDE.
Form the crab mixture into eight - 1" thick cakes. In a large non-stick skillet, heat 1 1/2 tbsp oil over medium heat. Add 4 cakes; cook until browned and cooked through, about 4 minutes per side. Place on rack, set in a baking sheet to keep crisp. Repeat with remaining oil and cakes.
Serving Size: 2 Patties
Number of Servings: 4
Recipe submitted by SparkPeople user SCODDE.