Maryland Crab Cakes Photo
Maryland Crab Cakes
Yield: Makes 6 servings
Ingredients:
1
pound fresh backfin crabmeat, cartilage removed

10
reduced-sodium crackers (2 inches each), crushed to equal 1/2 cup crumbs

1
stalk celery, finely chopped

1
green onion, finely chopped

1/4
cup cholesterol-free egg substitute

3
tablespoons fat-free tartar sauce

1
teaspoon seafood seasoning

2
teaspoons vegetable oil

Lemon wedges or slices (optional)



 
Preparation:
1.
Combine crabmeat, cracker crumbs, celery and onion in medium bowl; set aside.

2.
Mix egg substitute, tartar sauce and seafood seasoning in small bowl; pour over crabmeat mixture. Gently mix so large lumps will not be broken. Shape into 6 (3/4-inch-thick) patties. Cover; refrigerate 30 minutes.

3.
Spray large skillet with nonstick cooking spray. Add oil; heat over medium-high heat. Place crab cakes in skillet; cook 3 to 4 minutes on each side or until cakes are lightly browned. Garnish with lemon wedges or slices, if desired.



Nutritional Information:
Serving Size: 1 crab cake (without garnish)
Sodium 382 mg
Protein 14 g
Carbohydrate 8 g
Cholesterol 44 mg
Total Fat 4 g
Calories from Fat 27 %
Calories 127
Dietary Exchange:
Meat 1-1/2
Starch 1/2


This recipe appears in: Southern

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