Baked Crab Cakes

Photo by Sylvia O.

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

2

servings

PREP TIME

15

minutes

TOTAL TIME

25

minutes

SERVINGS

2

servings

Ingredients

  • 1

    can (6 ounces) crabmeat, drained, flaked and cartilage removed

  • 1/2

    cup soft bread crumbs

  • 1/4

    cup shredded carrot

  • 1

    egg, lightly beaten

  • 1

    tablespoon butter, melted

  • 1

    teaspoon minced fresh parsley

  • 1

    teaspoon mayonnaise

  • 3/4

    teaspoon Worcestershire sauce

  • 1/4

    teaspoon ground mustard

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon pepper

  • Tartar sauce, optional

Directions

In a large bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes. Place crab cakes on a baking sheet coated with cooking spray. Bake at 350 for 25 minutes or until golden brown. Serve with tartar sauce if desired. Yield:2 servings. Nutrition Facts: 2 crab cakes (calculated without tartar sauce) equals 228 calories, 12 g fat (5 g saturated fat), 198 mg cholesterol, 619 mg sodium, 8 g carbohydrate, 1 g fiber,22 g protein. Diabetic Exchanges 2-1/2 lean meat, 1 fat,

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: