This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
Servings = 4 | Serving size =2 crab cakes
Cooking Time = 30 Minutes
This recipe can be multiplied by 2.
The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.
|1 lb||lump crabmeat|
|1/2||plain brown rice cake (crumbled)|
|1/2 tsp||Tabasco sauce|
|2 tsp||Worcestershire sauce|
|1 Tbsp||shallot (minced)|
|2 tsp||Dijon mustard|
|1 large||egg white|
|1||rib celery (diced)|
|1 Tbsp||fresh lemon juice|
|2 Tbsp||reduced-fat mayonnaise|
|fresh ground black pepper (to taste)|
|2 tsp||extra virgin olive oil|
Pick over crabmeat, removing any shell.
Break the rice cakes into small pieces about the size of grains of rice.
Fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.
Fold together gently until well blended. Try not to 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 400į F.
Place the oil in a large 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 browned. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 Ė 10 minutes. Serve.
Serving size = 2 crab cakes
Servings = 4
Amount Per Serving
|Calories 156||Calories from Fat 43|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat g||2%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 4g||1%|
|Dietary Fiber 1g||2%|
|Vitamin A 4%||Vitamin C 11%|
|Calcium 14%||Iron 6%|
|Vitamin K 5 mcg||Potassium 495 mg|
|Magnesium 46 mg|