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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This lightened crab cake recipe features fresh lump crabmeat, low-fat mayonnaise, and egg whites and each crab cake has only 140 calories and 4,3 grams of fat per serving. Ingredients:
3 (1-ounce) slices white bread |
1/4 cup finely chopped green onions |
2 tablespoons chopped fresh dill |
2 tablespoons reduced-fat mayonnaise |
1/4 teaspoon black pepper |
2 large egg whites |
1 pound lump crabmeat, shell pieces removed |
1 tablespoon canola oil, divided |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
3. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
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