Fresh Crab Cakes

Fresh Crab Cakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 116.0
  • Total Fat: 3.7 g
  • Cholesterol: 76.8 mg
  • Sodium: 924.0 mg
  • Total Carbs: 3.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 16.1 g

View full nutritional breakdown of Fresh Crab Cakes calories by ingredient


Introduction

These tasty crab cakes are so low in both fat and calories, that you can eat two or three along with a baked potato and vegetable or salad and still stay well within your meal plan limits!

While cracking & cleaning the thawed crab yourself takes an additional hour, it goes quickly if you use a pair of utility scissors to slice along the shells.

I bought mine at the local grocery store - already cooked and frozen. On sale at half the usual price, it was MUCH less expensive than canned and my crab pieces were so huge I had to cut them up for this receipe!

The receipe can be halved easily for a smaller number of servings. Left over cooked crab cakes can be frozen for future use. These tasty crab cakes are so low in both fat and calories, that you can eat two or three along with a baked potato and vegetable or salad and still stay well within your meal plan limits!

While cracking & cleaning the thawed crab yourself takes an additional hour, it goes quickly if you use a pair of utility scissors to slice along the shells.

I bought mine at the local grocery store - already cooked and frozen. On sale at half the usual price, it was MUCH less expensive than canned and my crab pieces were so huge I had to cut them up for this receipe!

The receipe can be halved easily for a smaller number of servings. Left over cooked crab cakes can be frozen for future use.
Number of Servings: 12

Ingredients

    Gently toss these ingredients together:
    2.5 lbs frozen king crab legs(freshly thawed, cracked, cleaned & cut into bite size pieces to yeild approximately 4 cups.) Canned lump crab meat may be substituted.
    ½ cup finely chopped onion
    ½ cup finely chopped celery
    ¼ cup finely chopped red bell pepper
    1 slice wheat bread made into fresh, soft bread crumbs
    2 eggs
    ¼ cup lite mayonnaise
    2 Tbsp spicy mustard
    1 tsp Tabasco or Hot Sauce
    1 Tbsp Worcestershire Sauce
    1 tsp Old Bay Seasoning (I used Webber Sweet 'n Savory Salmon Rub seasoning instead)
    1/4 tsp Garlic powder
    Fresh lime juice (optional)


Directions

1. Gently toss these ingredients together:

4 cups king crab
½ cup finely chopped onion
½ cup finely chopped celery
¼ cup finely chopped red bell pepper
1 slice wheat bread made into fresh, soft bread crumbs

2. Wisk together:

2 eggs
¼ cup lite mayonnaise
2 Tbsp spicy mustard
1 tsp Tabasco or Hot Sauce
1 Tbsp Worcestershire Sauce
1 tsp Old Bay Seasoning (I used Webber Sweet 'n Savory Salmon Rub seasoning instead)
1/4 tsp Garlic powder
Fresh lime juice (optional)

3. Pour over crab & vegetable mixture and toss until evenly distributed.
4. Cover baking pan with foil and spray with non-stick cooking spray.
5. Gently pack 1/3 cup measuring cup with mixture, and tap to remove crab cake onto foil lined pan. Repeat to make 12 crab cakes.
7. Bake at 350 until lightly browned – approximately 15 - 20 minutes. (325 for convection setting) For browner crab cakes, broil for an additional 2 minutes.

Makes 6 servings of 2 crab cakes, or 4 servings of 3 crab cakes.

Number of Servings: 12

Recipe submitted by SparkPeople user DFREEBY.