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Add a photoServings: 8
Ingredients
- 10 ounce lump crabmeat, fresh
- 1Â 1/2 c. white or possibly sourdough bread crumbs, fresh - divided
- 1/4 c. green onions -- minced
- 1/2 c. fat-free or possibly reduced fat mayonnaise - divided
- 1 x egg white -- lightly beaten
- 2 Tbsp. coarse grain or possibly spicy brown mustard - divided
- 3/4 tsp warm pepper sauce -- divided
- 2 tsp extra virgin olive oil -- divided
- Â Â lemon wedges
Directions
- 1. Preheat oven to 2001/4F. Combine crabmeat, 3/4 c. bread crumbs and green onions in medium bowl. Add in 1/4 c. mayonnaise, egg white, 1 Tbsp. mustard and 1/2 tsp. pepper sauce; mix well. Using 1/4 c. mix per cake, shape eight cakes lightly in remaining 3/4 c. bread crumbs.
- 2. Heat large nonstick skillet over medium heat till warm; add in 1 tsp. oil. Add in 4 crab cakes; cook 4 to 5 min per side or possibly till golden. Transfer to serving platter; keep hot in oven. Repeat with remaining 1 tsp. oil and crab cakes.
- 3. To prepare dipping sauce, combine remaining 1/4 c. mayonnaise, 1 Tbsp. mustard and 1/4 tsp. warm pepper sauce in small bowl; mix well.
- 4. Serve crab cakes hot with lemon wedges and dipping sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 230 | |
| Calories from Fat 126 | 55% |
| Total Fat 14.28g | 18% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 32mg | 11% |
| Sodium 342mg | 14% |
| Potassium 189mg | 5% |
| Total Carbs 15.2g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.47g | 1% |
| Protein 10.08g | 16% |
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