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30 minutes
Prep: 10 minutes
Cook: 15 minutes
84 calories per serving view nutrition facts
3 servings
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| 12 | ounces | lump crab meat | drained (about 1 cup drained crabmeat) |
| 2 1/2 | slices | bread, white | light, (40 - 45 calories each with around 2g fiber per slice), lightly toasted |
| 1 | x | swiss cheese | One wedge The Laughing Cow Light Original, room temperature |
| 3 | tablespoons | liquid egg substitute | fat-free (like Egg Beaters Original) |
| 2 | tablespoons | onion | finely diced |
| 2 | tablespoons | celery | finely diced |
| 1 | tablespoon | mayonnaise, fat free | |
| 1/2 | tablespoon | mayonnaise, fat free | with 1 teaspoon dijon mustard, Best Foods/Hellmann's |
| 1/2 | tablespoon | parsley leaves | finely chopped fresh curly |
| 1 | teaspoon | garlic | minced |
| 1/2 | teaspoon | lemon juice | |
| 1/2 | teaspoon | butter | whipped light, or light buttery spread (like Brummel & Brown), melted |
| 1/4 | teaspoon | worcestershire sauce | |
| 1 | dash | red hot pepper sauce (eg. Tabasco) | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1 | x | nonstick cooking spray | Butter-flavored |
| 1 | x | mayonnaise, fat free | with 1 teaspoon dijon mustard (for dipping), lemon wedges, optional |
Preheat oven to 450 degrees.
Tear lightly toasted bread into pieces and place in a food processor or blender.
Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined.
Add onion and celery, lightly mix again, and set aside.
Break cheese wedge into pieces and place in a small bowl.
Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce.
Whisk until smooth, and pour over the crabmeat mixture.
Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture.
If you like, add additional salt and black pepper to taste.
Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray.
Take one-third of the crab cake mixture (about 3/4 cup) from the bowl.
Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
Bake in the oven for 14 - 15 minutes, until the cakes are slightly firm and cooked through.
Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 196mg | 8% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.0g | |
| Protein 5.0g | 9% |
| Vitamin A | 3% | Vitamin C | 3% | |
| Calcium | 5% | Iron | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I am an ice cream fan, I love all kinds of ice cream, and I love to try different ice cream too, this butter pecan ice cream, I used low-fat milk, added some raisins too, very tasty! I will do it more! Love this recipe!
Thanksgiving comes to mind! Healthy and interesting recipe. From my MIL's recipes but I think she got this from her SIL! This could be a salad or a side dish and could be made a day ahead and brought to room temperature before serving.
