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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
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
