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.
This recipe appears in: Northeastern
|Saturated Fat||<1 g|
|Total Fat||6 g|
|Calories from Fat||33 %|