Medically reviewed on April 23, 2018Serves 4
Too many crab cakes are like breaded hockey pucks. This version has very little filler. Don't overmix!
- 1 can or pouch (16 ounces) crab meat
- 2 egg whites
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh dill
- 1/2 teaspoon Old Bay seasoning
- 1/2 cup Panko or whole-wheat bread crumbs
Heat the oven to 350 F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning; mix well. Weigh out 4 ounces for each crab cake. In a separate bowl, toss each cake in Panko crumbs to form crust. Continue the process until all crab cakes are coated with Panko crumbs. Once coated, place crab cakes on baking sheet. Bake in oven for 20 minutes or until cakes are browned on top.
Nutritional Analysis (per serving)
|Serving Size||1 crab cake|
|Monounsaturated Fat||0 g|
|Saturated Fat||0 g|
|Total Fat||3 g|