YIELD Makes 4 fish cakes

INGREDIENTS

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
1/2 teaspoon mustard
1/4 teaspoon low-sodium Worcestershire sauce
1/4 cup bread crumbs
Nonstick cooking spray

PREPARATION:

  1. 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.
  2. 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.
  3. 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.
This recipe appears in: Northeastern
NUTRITIONAL INFORMATION:
Sodium 736 mg
Protein 24 g
Fiber <1 g
Carbohydrate 5 g
Cholesterol 114 mg
Saturated Fat <1 g
Total Fat 6 g
Calories from Fat 33 %
Calories 175
DIETARY EXCHANGE:
Meat 3

You Might Also Like

Tex-Mex Turkey

Learn how to make authentic Southwestern foods by following our easy-to-cook recipes that will help to spice up your next meal.

Cajun Sausage Dressing

Bill and Jen from TLC’s ‘The Little Couple’ learned to prepare Cajun Sausage Dressing at Well Done Cooking Class in Houston, Texas. Try the recipe for Cajun Sausage Dressing at TLC Cooking.

search recipes
  • Most Popular

  • Most Watched

Don't Miss