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Crab Cakes

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Source: © EatingWell Magazine

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Active Time:  20 Minutes
Total Time:  35 Minutes
Yield:  6 servings

Crabmeat is the star in these delicately seasoned cakes.

RECIPE INGREDIENTS

1 large egg white

1 pound lump crabmeat, fresh or frozen and thawed picked over and patted dry

3/4 cup fresh breadcrumbs (see Tip)

2 tablespoons reduced-fat mayonnaise

2 tablespoons lemon juice

1 scallion trimmed and minced

3 tablespoons finely diced red bell pepper

3 tablespoons finely diced green bell pepper

1 tablespoon chopped fresh parsley

1 teaspoon Old Bay seasoning

1/8 teaspoon freshly ground pepper

1/2 cup fine dry breadcrumbs

Lemon wedges for garnish

Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.

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DIRECTIONS

Stir egg white briskly with a fork. Add crabmeat, fresh breadcrumbs, mayonnaise, lemon juice, scallions, red and green bell peppers, parsley, Old Bay seasoning and pepper; mix well.

Coat a baking sheet with cooking spray. Put the dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. Lay each patty in the dry breadcrumbs, and then turn each to coat them well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet.

Preheat the broiler. Broil the crab cakes until nicely browned, 4 to 5 minutes. Turn them gently and broil until heated through and browned, 4 to 5 minutes longer. Serve hot, with lemon wedges.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008

Nutrition Facts per Serving
Yield: Yield: 6 servings

Calories:

154

Fat. Total:

Protein:

17g

Carbohydrates, Total:

14g

Fat, Saturated:

Fiber:

Cholesterol:

60mg

Sodium:

511mg

% Cal. from Fat:

18%

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