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Hungry Girl Crab Cakes

 
203

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

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
 

Ingredients

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
*

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!

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 67g (2.4 oz)
Amount per Serving
Calories 9023% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 259mg 11%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 3% Vitamin C 3%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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