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Marie's Crab Cakes Recipe

"These crab cakes, from my Baltimore grandmother, are always part of our holiday meals. Sometimes I make them small, as appetizers, and sometimes large, as an entree." —Patty Dzbynski, Owings, Maryland

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Marie's Crab Cakes Recipe

Prep: 15 min. + chilling Cook: 10 min./batch

Yield: 5 Servings

15 10 25

Ingredients

1 egg, beaten
1/2 cup fat-free mayonnaise
1/3 cup crushed saltines
1 tablespoon Worcestershire sauce
1 teaspoon seafood seasoning
1/4 teaspoon salt
1 pound fresh crabmeat
1/4 cup canola oil

Directions

In a small bowl, combine the first six ingredients. Fold in crab. Shape mixture by 1/4 cupfuls into 10 patties. Cover and chill for 1 hour.
In a large skillet over medium-high heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Yield: 5 servings.

Nutritional Facts 2 crab cakes equals 243 calories, 15 g fat (2 g saturated fat), 136 mg cholesterol, 795 mg sodium, 7 g carbohydrate, 1 g fiber, 20 g protein.

Originally published as Marie's Crab Cakes in Country Woman October/November 2009, p9

Versatile Cracker-Crumb Coating

“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,” shares Anne R. of Roselle, New Jersey. “The coating is delicious and eliminates the need for salt. To spark up the taste, on occasion I add a little seafood seasoning or some salt-free seasoning blend to the crumbs,” she suggests.