Salmon and Crab Cakes
by the Editors of Easy Home Cooking Magazine
Browse the article
Salmon and Crab Cakes
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.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in: Northeastern
