YIELD Makes 4 fish cakes
|8||ounces cooked salmon|
|8||ounces cooked crab (lump crabmeat is best)|
|1||beaten egg or 1/4 cup egg substitute|
|1‑1/2||tablespoons reduced-fat mayonnaise|
|1||tablespoon minced fresh parsley|
|1||teaspoon dried dill weed|
|1/2||teaspoon salt substitute|
|1/2||teaspoon ground black pepper|
|1/4||teaspoon low-sodium Worcestershire sauce|
|1/4||cup bread crumbs|
|Nonstick cooking spray|
- Flake salmon and crab meat together in a medium mixing bowl. Add egg, mayonnaise, parsley, dill, salt substitute, pepper, mustard and Worcestershire sauce. Mix well.
- Place bread crumbs on a shallow rimmed plate. Drop heaping 1/3 cup fish mixture into bread crumbs; shape into thick patty. Repeat with remaining mixture.
- Spray large nonstick skillet with cooking spray; heat over medium heat. Cover; cook fish cakes 5 to 8 minutes, turning once. Serve with low-fat coleslaw or salsa if desired.
|Saturated Fat||<1 g|
|Total Fat||6 g|
|Calories from Fat||33 %|
You Might Also Like
Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.
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.