Maryland Crab Cakes

Maryland Crab Cakes

Maryland Crab Cakes


Makes 6 servings


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)


  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)
Calories 127
Calories from Fat 27 %
Total Fat 4 g
Cholesterol 44 mg
Carbohydrate 8 g
Protein 14 g
Sodium 382 mg

Dietary Exchange

Starch 1/2
Meat 1-1/2

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