Heavenly Crab Cakes Fish
Every bite of these specially seasoned crab cakes is a piece of paradise. Whenever I crave seafood, this is the dish I prepare.—Laura Letobar, Livonia, Michigan8 ServingsPrep: 15 min. + chilling Cook: 15 min.
Ingredients
- 1 cup Italian bread crumbs, divided
- 1/4 cup egg substitute
- 2 tablespoons fat-free mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon dill weed
- 1 tablespoon lime juice
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1 pound imitation crabmeat, flaked
Directions
- In a large bowl, combine the first eight ingredients. Fold in crab.
- Shape into patties. Place remaining bread crumbs in a shallow bowl;
- dip each patty into crumbs to cover. Refrigerate for 30 minutes.
- In a large skillet coated with cooking spray over medium-high heat,
- cook crab cakes in batches or until golden brown on both sides.
- Yield: 8 servings.
Nutrition Facts: One serving equals 1-1/2 lean meat, 1 starch; also, 150 calories, 108 mg sodium, 14 mg cholesterol, 22 gm carbohydrate, 11 gm protein, 2 gm fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon