Kristen's Crab Cakes

By Birdie74

  • 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

  1. 1.Combine crabmeat, cracker crumbs, celery and onion in medium bowl; set aside.

  2. 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. 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 Facts

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

dinner crab saute b vitamins

1 reply

JSJB 2012-01-28 06:11:56 -0600 Report

this will be the 3rd crab cake recipie i have tried but instead of cooking in oil i put them in toaster oven until surface is crispy and tan looking