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Crab Cakes


Serves: 6

Prep Time: 5 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

You can form smaller cakes and serve on an appetizer tray, or serve one or two larger crab cakes over mixed greens.

Ingredients

1/2 pound crabmeat, lump

1/3 cup bread crumbs

1 egg(s), large

2 tablespoons mayonnaise, light or reduced fat

2 teaspoons Dijon mustard

1 teaspoon Worcestershire sauce, low sodium

1/4 teaspoon pepper, black, ground

1 tablespoon butter

1 tablespoon olive oil

1/3 cup mayonnaise, light or reduced fat

2 tablespoons chili sauce (bottled)

1 green onion(s) , chopped

6 cups lettuce, mixed greens

Preparation

Place mayonnaise, Dijon, Worcestershire sauce and black pepper is a medium bowl and mix well. Add egg and mix well. Add bread crumbs and stir. Gently fold in crabmeat. Divide into 6 portions and form patties (or divide into 12 for smaller cakes). Place a large skillet over medium heat. Add butter and olive oil and heat. Place crab cakes in skillet (do not crowd the skillet, cook in batches if necessary). Cook for about 4 to 5 minutes per side until golden brown. Serve over spinach or mixed greens with dressing on top. For the Dressing: Mix one third cup of low fat mayonnaise with chili sauce and chopped green onion. Drizzle on top of crab cakes.

Nutrition

Per Serving (1 medium or 2 small cakes) About:180 calories, 12 g fat, 3 g saturated fat, 0 g trans fat, 10 g protein, 8 g carbohydrates, 0 g dietary fiber, 540 mg sodium; WW Points plus value 5


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