Crab Cakes

By srumbel

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. —Charlene Spelock, Apollo, Pennsylvania
from tasteofhome.com

Ingredients

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

Preparation

Step 1

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

Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties.

In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3-4 minutes on each side or until golden brown. Yield: 4 servings.



Nutritional Facts

2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.