East Coast Crabmeat Cakes
By seo53
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Ingredients
- 2 pounds fresh lump crabmeat, drained
- 1 cup soft whole wheat breadcrumbs
- 2/3 cup minced onion
- 2/3 cup minced celery
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 2 tsp Old Bay seasoning
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/4 tsp ground red pepper
- Vegetable cooking spray
Details
Preparation
Step 1
Combine first 10 ingredients; shape mixture (1/2" thick) patties. Cover and chill 1 hour.
Coat a griddle or large nonstick skillet with cooking spray; place over medium heat until hot. Add crab cakes, in batches, and cook 4 to 5 minutes on each side or until golden. Yield: 6 servings (156 calories per 2 cakes)
Fat 2.6g (Sat .3g, Mono .4g, Poly .9g)
Protein 22.7g
Carb 9.9g
Fiber 1g
Cholesterol 102mg
Sodium 938mg
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