Baked Crab Cakes Recipe

Nutrition Facts

  • One serving:
  • 2 crab cakes (calculated without tartar sauce)
  • Calories:
  • 228
  • Fat:
  • 12 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 198 mg
  • Sodium:
  • 619 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 1 g
  • Protein:
  • 22 g
  • Diabetic Exchange:
  • 2-1/2 lean meat, 1 fat, 1/2 starch.


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Baked Crab Cakes

Cooking for 2

Reel in a breezy taste of the seashore with these easy and delicious crab cakes from Nashville, Tennessee’s Amelia Sunderland. TIP: For a heftier “burger,” make two larger patties and serve on buns.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 15 min. + chilling Bake: 25 min.

Ingredients:

  • 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
  • 1/2 cup soft bread crumbs
  • 1/4 cup shredded carrot
  • 1 egg, lightly beaten
  • 1 tablespoon butter, melted
  • 1 teaspoon minced fresh parsley
  • 1 teaspoon mayonnaise
  • 3/4 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Tartar sauce, optional

Directions:

In a bowl, combine the first 11 ingredients. Shape into four patties; cover and refrigerate for at least 30 minutes.
    Place crab cakes on a baking sheet coated with cooking spray. Bake at 350° for 25 minutes or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.


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