"My family really likes crab cakes but always thought they had too much breading and not enough crab. So I experimented until I found the right light combination," says Kathy Buchanan of Hartsville, South Carolina. "This recipe is so good, you can serve it as an appetizer or a main dish."
Crab Cakes
Crab Cakes
Prep Time
10 min
Cook Time
10 min
Yield
9 servings
Ingredients
- 1 egg, lightly beaten
- 1/4 cup fat-free mayonnaise
- 1/2 cup soft bread crumbs
- 2 green onions, finely chopped
- 1 tablespoon minced fresh parsley
- 1 teaspoon ground mustard
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 1 tablespoon butter
- 1 tablespoon canola oil
- 6 tablespoons seafood cocktail sauce
Directions
- In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties.
- In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Serve with seafood sauce.
Nutrition Facts
3 each: 139 calories, 5g fat (1g saturated fat), 94mg cholesterol, 547mg sodium, 7g carbohydrate (0 sugars, 1g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1/2 starch, 1/2 fat.
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