Crab Cakes
Kathleen
Low calorie crab cake recipe.
ingredients
Ingredients- 1 Egg, lightly beaten
- 2 tsp. Dijon mustard
- 1 tsp. Worcestershire sauce
- 1 Tbsp. Fresh lemon juice
- 1/2 tsp. Old Bay seasoning
- 1 dash Hot sauce
- 1/4 tsp. Salt
- 1 pinch Black pepper
- 1/2 cup finely chopped red bell pepper
- 1 Scallion, finely chopped
- 1 lb. lump crab meat
- 3/4 cup Dry bread crumbs
- Salt and freshly ground black pepper
directions
Directions
- 1
Preheat the oven to 400 degrees F.
- 2
Coat a baking sheet with nonstick cooking spray.
- 3
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs, salt and pepper. Put the remaining bread crumbs in a shallow dish.
- 4
Divide the crab mixture into 8 mounds. Shape each mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
- 5
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.
notes
Nutrition: Calories 254 Fat 8 grams Sat Fat 1 gram Protein 26 grams Carbs 18 grams Fiber 1 gram
Source: Kathleen
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