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
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.
- Serving Size
- 1 crab cake (without garnish)
- Sodium 382 mg
- Protein 14 g
- Carbohydrate 8 g
- Cholesterol 44 mg
- Total Fat 4 g
- Calories 127
- Dietary Exchange
- Meat 1-1/2
- Starch 1/2