Crab Cakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 163.2
- Total Fat: 3.9 g
- Cholesterol: 198.6 mg
- Sodium: 716.4 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 0.2 g
- Protein: 22.1 g
View full nutritional breakdown of Crab Cakes calories by ingredient
Introduction
low cal and delicious! low cal and delicious!Number of Servings: 4
Ingredients
-
3 tsp Dijon Mustard
3 tsp Worcestershire Sauce
1 serving 1 large egg (per the egg board) 50g
1 lb. (16 oz) Lump Crab Meat (by RUMPSHAKKER)
.50 tsp hot sauce
8 Saltine Crackers (Crushed)
2 tbsp Kraft Lite Mayo (by DENTALGAL05)
1 tbsp. of cannola oil (I substituted Pam cooking spray for less calories)
Tips
I found that refrigerating patties for 1-2 hours before cooking makes them firmer and easier to cook. You can also prepare ahead of time and refrigerate overnight.
Directions
I prefer to use fresh crab and pick apart. If you don't have the time you can use canned crab.
Mix ingredients together and form a pattie. Spray skillet with Pam cooking spray and cook each side until brown and firm.
Serving Size: Makes 4, 4 oz crab cakes
Number of Servings: 4
Recipe submitted by SparkPeople user MABENT3218.
Mix ingredients together and form a pattie. Spray skillet with Pam cooking spray and cook each side until brown and firm.
Serving Size: Makes 4, 4 oz crab cakes
Number of Servings: 4
Recipe submitted by SparkPeople user MABENT3218.