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Crab & Corn Cakes

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

15 min

Ready

25 min
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup corn
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2 each garlic cloves
chopped
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1 teaspoon dijon mustard
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1 each eggs
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1 teaspoon worcestershire sauce
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½ cup crab meat
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½ cup all-purpose flour
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2 each scallions, spring or green onions
chopped
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Ingredients

Amount Measure Ingredient Features
237 ml corn
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2 each garlic cloves
chopped
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5 ml dijon mustard
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1 each eggs
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5 ml worcestershire sauce
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118 ml crab meat
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118 ml all-purpose flour
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2 each scallions, spring or green onions
chopped
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Directions

Blend ½ cup corn, garlic, worcestershire sauce, mustard and egg in blender until smooth.

Add remaining corn, crab, onions and enough flour to make thick mixture.

Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 97g (3.4 oz)
Amount per Serving
Calories 13214% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 62mg 21%
Sodium 108mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 7%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 10%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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