Crab Cakes Recipe
Nutritional Info (Per serving):
Calories: 123, Saturated Fat: 1g, Sodium: 364mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 5g, Sugars: 1g, Cholesterol: 101mg, Protein: 12g
Exchanges: Starch: 0.5, Lean Meat: 2, Fat: 0.5
Ingredients
1/2 pounds crabmeat, flaked; fresh, frozen, or canned and drained
1 tablespoon mustard, dijon-style
1 tablespoon margarine, melted
1 egg(s), beaten, or 1/4 cup egg substitute
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 dash(es) pepper, red flakes
2 dash(es) hot sauce
3/4 cup(s) bread crumbs, soft
1 lemon, cut into wedges
Preparation
1. Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray.
2. In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more.
3. Shape the crab mixture into 4 patties about 3/4-inch thich (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
4. Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges.
Nutritional Info (Per serving):
Calories: 123, Saturated Fat: 1g, Sodium: 364mg, Dietary Fiber: 0g, Total Fat: 5g, Carbs: 5g, Sugars: 1g, Cholesterol: 101mg, Protein: 12g
Exchanges: Starch: 0.5, Lean Meat: 2, Fat: 0.5
Ingredients
1/2 pounds crabmeat, flaked; fresh, frozen, or canned and drained
1 tablespoon mustard, dijon-style
1 tablespoon margarine, melted
1 egg(s), beaten, or 1/4 cup egg substitute
2 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
1 dash(es) pepper, red flakes
2 dash(es) hot sauce
3/4 cup(s) bread crumbs, soft
1 lemon, cut into wedges
Preparation
1. Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray.
2. In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more.
3. Shape the crab mixture into 4 patties about 3/4-inch thich (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
4. Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges.
