2006 Easy Crab Cakes

By boandozzy

2 crab cakes equals 295 calories, 12 g fat (3 g saturated fat), 142 mg cholesterol, 879 mg sodium, 23 g carbohydrate, 1 g fiber, 23 g protein.

Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1-1/2 fat.

Originally published as Easy Crab Cakes in Light & Tasty June/July 2005, p39

Ingredients

• 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 cup seasoned bread crumbs, divided
• 1 egg, lightly beaten
• 1/4 cup finely chopped green onions
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper
• 1 tablespoon butter

Details

Servings 4
Cooking time 25mins
Adapted from tasteofhome.com

Preparation

Step 1

In a large bowl, combine the crab, 1/3 cup bread crumbs, egg, onions, red pepper, mayonnaise, lemon juice, garlic powder and cayenne.

Divide mixture into eight portions; shape into 2-in. balls. Roll in remaining bread crumbs. Flatten to 1/2-in. thickness.

In a large nonstick skillet, cook crab cakes in butter for 3-4 minutes on each side or until golden brown. Yield: 4 servings.