2004 Crab Cakes

By boandozzy

3 crab cakes with 2 teaspoons seafood sauce equals 139 calories, 5 g fat (1 g saturated fat), 94 mg cholesterol, 547 mg sodium, 7 g carbohydrate, 1 g fiber, 17 g protein.

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

Originally published as Crab Cakes in Light & Tasty February/March 2003, p42

Ingredients

• 1 egg, lightly beaten
• 1/4 cup fat-free mayonnaise
• 1/2 cup soft bread crumbs
• 2 green onions, finely chopped
• 1 tablespoon minced fresh parsley
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 tablespoon butter
• 1 tablespoon canola oil
• 6 tablespoons seafood cocktail sauce

Details

Servings 9
Cooking time 20mins
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties.

In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce. Yield: 9 servings.