Hungry Girl Crab Cakes
Serving Size: 1 (very large!) crab cake Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g Protein: 14g
Yield
3 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
crab meat
drained (about 1 cup drained crabmeat) |
*
|
| 2 ½ | slices |
white bread
light, (40 - 45 calories each with around 2g fiber per slice), lightly toasted |
|
|
swiss cheese
One wedge The Laughing Cow Light Original, room temperature |
*
|
||
| 3 | tablespoons |
liquid egg substitute
fat-free (like Egg Beaters Original) |
|
| 2 | tablespoons |
onions
finely diced |
|
| 2 | tablespoons |
celery
finely diced |
|
| 1 | tablespoon |
mayonnaise, fat free
|
|
| ½ | tablespoon |
mayonnaise, fat free
with 1 teaspoon dijon mustard, Best Foods/Hellmann's |
|
| ½ | tablespoon |
parsley leaves
finely chopped fresh curly |
|
| 1 | teaspoon |
garlic
minced |
|
| ½ | teaspoon |
lemon juice
|
|
| ½ | teaspoon |
butter
whipped light, or light buttery spread (like Brummel & Brown), melted |
|
| ¼ | teaspoon |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
|
salt
to taste |
*
|
||
|
black pepper
to taste |
*
|
||
|
nonstick cooking spray
Butter-flavored |
* | ||
|
mayonnaise, fat free
with 1 teaspoon dijon mustard (for dipping), lemon wedges, optional |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
crab meat
drained (about 1 cup drained crabmeat) |
*
|
| 2.5 | slices |
white bread
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 |
*
|
| 45 | ml |
liquid egg substitute
fat-free (like Egg Beaters Original) |
|
| 3E+1 | ml |
onions
finely diced |
|
| 3E+1 | ml |
celery
finely diced |
|
| 15 | ml |
mayonnaise, fat free
|
|
| 7.5 | ml |
mayonnaise, fat free
with 1 teaspoon dijon mustard, Best Foods/Hellmann's |
|
| 7.5 | ml |
parsley leaves
finely chopped fresh curly |
|
| 5 | ml |
garlic
minced |
|
| 2.5 | ml |
lemon juice
|
|
| 2.5 | ml |
butter
whipped light, or light buttery spread (like Brummel & Brown), melted |
|
| 1.3 | ml |
worcestershire sauce
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 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 |
* |
Directions
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 ¾ 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 to 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!
