Shrimp & Crab Cakes

From EatingWell: July/August 1995 — Subscribe Now!

These are delicious with Spicy Cucumber Dipping Sauce.

4 servings

Active Time: 30 minutes

Total Time: 30 minutes

Nutrition Profile

Ingredients

10 ounces raw shrimp, peeled, deveined and chopped
6 ounces flaked crabmeat, squeezed dry if necessary
1 large egg white, lightly beaten
1 teaspoon Dijon mustard
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt, preferably kosher
1/4 teaspoon coarsely ground pepper
1/3 cup fine, unseasoned dry breadcrumbs
2 teaspoons extra-virgin olive oil

Preparation

Thoroughly mix shrimp, crab, egg white, mustard, hot pepper, salt and Peppercorn Blend in a bowl. Shape into 8 patties, each about 3/8 inch thick. Spread breadcrumbs in a shallow dish and coat the patties on both sides with crumbs.
Heat oil in a large nonstick skillet over low heat; add crab cakes and cook until golden on both sides, about 3 minutes per side.

Nutrition

Per serving: 176 calories; 5 g fat (1 g sat, 2 g mono); 138 mg cholesterol; 7 g carbohydrates; 26 g protein; 0 g fiber; 428 mg sodium; 163 mg potassium.

Nutrition Bonus: Selenium (44% daily value).

1/2 Carbohydrate Serving

Exchanges: 3 1/2 very lean meat, 1 fat