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Crab Cakes

Servings = 4 | Serving size =2 crab cakes

This recipe can be multiplied by 2, 3, 4, 5.

The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Roasted Potatoes or Roasted Garlic Mashed Potatoes or French Fries

AND

Serve with Waldorf Salad or Roasted Beets or Roasted Acorn Squash

1 lb lump crabmeat
1/3 cup low-sodium saltine crackers
1/2 tsp Tabasco sauce
2 tsp Worcestershire sauce
1 Tbsp shallot
2 tsp Dijon mustard
1 large egg white
1 rib celery
1 Tbsp fresh lemon juice
2 Tbsp reduced-fat mayonnaise
1/8 tsp salt
pepper
2 tsp extra virgin olive oil

Pick over crabmeat removing any shell.

Break the saltines into about 1/4 inch pieces.

Fold the crabmeat together with the crumbled saltines. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.

Fold together gently until well blended. Be careful to not break up the crabmeat too much.

Form into 8 cakes and chill. This can be made up to 12 hours in advance.

Preheat the oven to 400° F.

Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes.

Nutrition Facts

Serving size: 2 crab cakes | Servings 4

Calories 168 | Calories from Fat 55

Amount Per Serving (% Daily Value)

Total Fat 6g (9%) | Saturated Fat 1g (5%)

Monounsaturated Fat 2g | Trans Fat 0g

Cholesterol 90 mg (30 %) | Sodium 491 mg (20 %)

Total Carbohydrates 5g (2%) | Sugars 1g

Dietary Fiber 0g (1%) | Protein 22g

Vitamin A 1% | Vitamin C 9 % | Calcium 11% | Iron 8%

Vitamin K 13 mcg  | Potassium  430 mg | Magnesium  42 mg

 


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