Rating: 4.33 stars
4 Ratings
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  • 4 star values: 3
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Flecked with scallions and bell pepper, these healthy crab cakes are as flavorful as their higher-fat counterparts. We brown them first on the stovetop and then finish them in a hot oven--no need for frying.

Source: EatingWell Magazine, July/August 1994

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Recipe Summary test

total:
40 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F.

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  • Stir crabmeat, fresh breadcrumbs, mayonnaise, egg white, lemon juice, scallion, bell pepper, parsley, Old Bay seasoning, pepper and hot sauce to taste in a large bowl.

  • Place dry breadcrumbs in a shallow dish. Form the crab mixture into six 1/2-inch-thick patties. (The mixture will be very soft.) Dredge the patties in the dry breadcrumbs, reshaping as necessary.

  • Brush oil evenly over the bottom of a heavy ovenproof skillet. Heat the pan over medium-high heat. Add the crab cakes and cook until the undersides are golden, about 1 minute. Carefully turn the crab cakes over and transfer the pan to the oven. (If you do not have an ovenproof skillet, transfer the patties to a baking sheet.) Bake until heated through, 10 to 12 minutes. Serve with lemon wedges.

Tips

Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.

Nutrition Facts

164 calories; protein 16.9g; carbohydrates 14g; dietary fiber 1.2g; sugars 1.8g; fat 4.3g; saturated fat 0.7g; cholesterol 61.5mg; vitamin a iu 516.1IU; vitamin c 17.8mg; folate 57.7mcg; calcium 104.6mg; iron 1.4mg; magnesium 39.4mg; potassium 331.9mg; sodium 528.8mg; thiamin 0.2mg.

1 starch, 2 lean meat, 1 fat

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