Maryland Crab Cakes
Makes 6 servings
|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)|
- Combine crabmeat, cracker crumbs, celery and onion in medium bowl; set aside.
- 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.
- 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.
|Serving Size:||1 crab cake (without garnish)|
|Total Fat||4 g|
|Calories from Fat||27 %|
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