be_ixf;ym_202109 d_20; ct_50

Crab cakes

Nutrition Facts

Serving Size 1 crab cake
Calories 124

Amount Per Serving
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:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Too many crab cakes are like breaded hockey pucks. This version has very little filler. Don't overmix!

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.

Last Updated: April 23rd, 2016