Crab Cakes Recipe

Here’s a quick and easy crab cake recipe. If you have time, chill the patties for 30 minutes before you cook them to help hold their shape in the pan.Diabetic Recipe – Heart Healthy Recipe…

Special Diets: Heart Healthy Recipe and Diabetes Recipe

Category: Appetizers, Entrees, Heart Healthy, and Diabetes Friendly

Ingredients

4 servings

  • 2 slices whole wheat bread
  • 2 (6 oz) can of crab, drained
  • 1/2 cup red pepper, chopped
  • 1/4 cup chopped green onions
  • 3 large garlic cloves, minced
  • 2 tsp fresh oregano, or 1 tsp dried oregano
  • 2 tsp chopped fresh parsley
  • 2 tsp chopped fresh basil
  • 1/2 tsp lemon pepper
  • 3 egg whites
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp light mayonnaise
  • Lemon wedges for garnish

Directions

In a food processor or blender, pulse bread slices into crumbs. In a large bowl, combine bread crumbs and remaining ingredients except lemon wedges and mix thoroughly. Divide mixture into eight portions. Roll into balls and then flatten into cakes. Refrigerate, covered, for 30 minutes.Lightly coat a skillet with nonstick cooking spray and heat skillet over medium heat until hot. Add crab cakes to skillet and cook for about 2 minutes per side, or until golden brown. Serve immediately with a lemon wedge.

Nutrition Facts

Serving Size 2 crab cakes

Amount Per Serving

Calories
161
% Daily Value*
  • Total Fat
    4g
    6%
  • Saturated Fat
    0
    0%
  • Cholesterol
    59mg
    20%
  • Sodium
    475mg
    20%
  • Total Carbohydrate
    11g
    4%
  • Dietary Fiber
    1g
    4%
  • Sugars
  • Protein
    18g
    36%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.