Baked Crab Cakes Recipe

Baked Crab Cakes Recipe photo by Taste of Home

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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.

This recipe is:

Diabetic Friendly

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Baked Crab Cakes Recipe

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

Yield: 2 Servings

15 25 40

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 large 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.

Nutritional Facts 2 crab cakes (calculated without tartar sauce) equals 228 calories, 12 g fat (5 g saturated fat), 198 mg cholesterol, 619 mg sodium, 8 g carbohydrate, 1 g fiber, 22 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 fat, 1/2 starch.

Originally published as Baked Crab Cakes in Cooking for 2 Summer 2006, p39