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Crab Cakes Recipe - Healthy Cooking Demo

Baldwin Publishing

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Nutrition Facts

Yield: 4 servings, Portion: 2 crab cakes

- Calories: 148
- Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 43mg
- Sodium: 365mg
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g

* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe's nutritional content

Crab Cakes Recipe

Heart Healthy Recipe Diabetes Recipe

Here's a heart healthy twist on everyone's favorite, crab cakes. Chill the crab cake portions to help them hold their shape as they cook.

Ingredients

- 2 slices whole wheat bread
- 1 (7 oz) can of crab, drained
- 1/2 cup chopped red bell pepper
- 1/4 cup chopped green onions
- 3 large garlic cloves, minced
- 1 tsp oregano
- 1 tsp dried parsley
- 1 tsp dried basil
- 1/2 tsp lemon pepper
- 3 egg whites
- 1 Tbsp lemon juice
- 3 Tbsp light mayonnaise
- Lemon wedges for garnish

Preparation

- In a food processor or blender, pulse bread slices into crumbs.
- In a large bowl, combine bread crumbs and remaining ingredients except lemon wedges and mix thoroughly. Divide mixture into eight portions. Roll into balls and then flatten into cakes. Lightly coat a skillet with nonstick cooking spray and heat skillet over medium heat until hot. Add crab cakes to skillet and cook for about 2 minutes per side, or until golden brown. Serve immediately with a lemon wedge.

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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010
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