Crab cakes
Too many crab cakes are like breaded hockey pucks. This version has very little filler. Don't overmix!
Nutrition Facts
Serving Size: 1 crab cake
Calories: 124
Serving size
1 crab cake
Calories
124
Monounsaturated fat
0 g
Saturated fat
0 g
Total fat
3 g
Sodium
877 mg
Cholesterol
100 mg
Dietary fiber
0 g
Protein
18 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 4)
- 1 can or pouch (16 ounces) crab meat
- 2 egg whites
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh dill
- 1/2 teaspoon Old Bay seasoning
- 1/2 cup Panko or whole-wheat bread crumbs
Directions
Heat the oven to 350 F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning; mix well. Weigh out 4 ounces for each crab cake. In a separate bowl, toss each cake in Panko crumbs to form crust. Continue the process until all crab cakes are coated with Panko crumbs. Once coated, place crab cakes on baking sheet. Bake in oven for 20 minutes or until cakes are browned on top.
