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Maryland Crab Cakes
Maryland Crab Cakes
Yield: Makes 6 servings
Ingredients:
1pound fresh backfin crabmeat, cartilage removed
10reduced-sodium crackers (2 inches each), crushed to equal 1/2 cup crumbs
1stalk celery, finely chopped
1green onion, finely chopped
1/4cup cholesterol-free egg substitute
3tablespoons fat-free tartar sauce
1teaspoon seafood seasoning
2teaspoons vegetable oil
Lemon wedges or slices (optional)
Preparation:
1.Combine crabmeat, cracker crumbs, celery and onion in medium bowl; set aside.2.Mix egg substitute, tartar sauce and seafood seasoning in small bowl; pour over crabmeat mixture. Gently mix so large lumps will not be broken. Shape into 6 (3/4-inch-thick) patties. Cover; refrigerate 30 minutes.3.Spray large skillet with nonstick cooking spray. Add oil; heat over medium-high heat. Place crab cakes in skillet; cook 3 to 4 minutes on each side or until cakes are lightly browned. Garnish with lemon wedges or slices, if desired.
Nutritional Information:
Serving Size: 1 crab cake (without garnish)
Sodium
382 mg
Protein
14 g
Carbohydrate
8 g
Cholesterol
44 mg
Total Fat
4 g
Calories from Fat
27 %
Calories
127
Dietary Exchange:
Meat
1-1/2
Starch
1/2
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