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Ingredients
- 10 (ounce) crabmeat (about 2 cups) – fresh, frozen (thawed) or canned
- 3/4 (cup) whole wheat bread crumbs
- 1/4 (cup) minced green onion
- 1/4 (cup) minced celery
- 2 1/2 (tablespoon) low fat mayonnaise
- 1/4 (cup) egg substitute
- 1/48 (ounce) sea salt and freshly ground black pepper, to taste
- 1/4 (cup) flour (or more as needed)
- 1/2 (tablespoon) olive oil
- 1/2 (tablespoon) unsalted butter
Directions
- In a large bowl, combine all ingredients except flour, oil and butter; blend well; cover and refrigerate for about 30 minutes. Now shape crab mixture into 4 cakes, each about 3/4 inch thick; dust lightly with flour. Heat the oil and butter in a large skillet over medium heat; add crab cakes and cook for 10 minutes or until golden brown; CAREFULLY turn and brown on the other side. Serves 4.
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 494
- Total Fat
- 32g
- Saturated Fat
- 10g
- Cholesterol
- 40mg
- Sodium
- 738mg
- Carbohydrate
- 35g
- Dietary Fiber
- 4g
- Sugars
- 8g
- Protein
- 11g
- Vitamin A
- 74%
- Vitamin C
- 9%
- Calcium
- 11%
- Iron
- 16%
- Potassium
- 171mg
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