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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
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
