Maryland Crab Cakes
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Maryland Crab Cakes
YIELD Makes 6 servings
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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:
- 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.
This recipe appears in:
Southern
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 |
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