Maryland Crab Cakes
Cooking for 2
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"We have wonderful seafood here on the East Coast," relates Mrs. Eric Brown of Edison, New Jersey. "When my daughter comes home from college, she always requests these tasty crab cakes."
SERVINGS: 2
CATEGORY: Low Carb
METHOD: Other stovetop
TIME: Prep/Total Time: 25 min.
Ingredients:
- 2 tablespoons finely chopped onion
- 1 tablespoon minced celery
- 1 tablespoon minced green pepper
- 1 teaspoon butter
- 2 tablespoons egg substitute
- 2 tablespoons mayonnaise
- 2 tablespoons seasoned bread crumbs
- 1/2 teaspoon seafood seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Worcestershire sauce
- 6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
- 1 tablespoon canola oil
- Tartar sauce, optional
Directions:
In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes.
In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired. Yield: 2 servings.