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Salmon and Crab Cakes
Yield: Makes 4 fish cakes
Ingredients:
8ounces cooked salmon
8ounces cooked crab (lump crabmeat is best)
1beaten egg or 1/4 cup egg substitute
1-1/2tablespoons reduced-fat mayonnaise
1tablespoon minced fresh parsley
1teaspoon dried dill weed
1/2teaspoon salt substitute
1/2teaspoon ground black pepper
1/2teaspoon mustard
1/4teaspoon low-sodium Worcestershire sauce
1/4cup bread crumbs
Nonstick cooking spray
Preparation:
1.Flake salmon and crab meat together in a medium mixing bowl. Add egg, mayonnaise, parsley, dill, salt substitute, pepper, mustard and Worcestershire sauce. Mix well.2.Place bread crumbs on a shallow rimmed plate. Drop heaping 1/3 cup fish mixture into bread crumbs; shape into thick patty. Repeat with remaining mixture.3.Spray large nonstick skillet with cooking spray; heat over medium heat. Cover; cook fish cakes 5 to 8 minutes, turning once. Serve with low-fat coleslaw or salsa if desired.
Nutritional Information:
Serving Size:
Sodium
736 mg
Protein
24 g
Fiber
Carbohydrate
5 g
Cholesterol
114 mg
Saturated Fat
Total Fat
6 g
Calories from Fat
33 %
Calories
175
Dietary Exchange:
Meat
3
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Next: Salmon and Green Bean Salad with Pasta, Salmon Celery Trees, Salmon ceviche with fennel salad, Salmon Dip, Salmon en croute,
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