Crab Cakes

By

Shape the uncooked crab cakes and refrigerate them in advance to save preparation time.

Serving Size: 2 Crab Cakes
Calories: 203
Fat: 5.3g (sat 0.8g, mono 1.7g, poly21g)
Protein: 23.4g
Carb: 4.2g
Fiber: 0.8g
Chol: 69mg
Iron: 15mg
Sodium: 624mg
Calc: 94mg

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  • 4

Ingredients

  • 3 (1-oz) slices white bread
  • 1/4 cup chopped green onions
  • 2 tablespoons reduced-fat mayonnaise
  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon hot pepper sauce
  • 2 large egg whites, lightly beaten
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 1 teaspoon olive oil
  • 4 lemon wedges

Preparation

Step 1

1. Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.

2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.

Yield: 4 servings (serving size: 2 crab cakes)

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