Crispy Crab Cakes
Aimee
Low fat!
ingredients
- 1/4 cup fat-free mayonnaise
- 1 egg white
- 1 tsp. dijon mustard
- 1 tsp. old bay seasoning
- 1 tsp. worcestershire sauce
- 3/4 lb. imitation crabmeat (surimi), chopped
- 1/2 lb. medium peeled and deveined shrimp, chopped
- 3/4 cup fresh whole-wheat bread crumbs
- 1 Tbsp. olive oil
- 1 (5-oz.) bag mixed spring greens
- 4 lemon wedges
directions
- 1
Preheat oven to 350°.
- 2
Combine mayo, egg white, mustard, old bay seasoning, and worcestershire sauce in a large bowl, beating with a whisk until blended.
- 3
Add the crabmeat and shrimp. Mix well. Add the bread crumbs, stirring until blended. With lightly moistened hands, form the mixture into 8 (2.5 inch) patties.
- 4
Heat the oil in a large non-stick skillet over medium-high heat. Add the patties and cook until lightly browned (3-4 minutes on each side.)
- 5
Transfer to baking sheet. Bake until cooked through, 8-10 minutes. Arrange the cakes on the greens and serve at once with lemon wedges.
notes
4 points on WW
Source: Aimee
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