Low- Fat Baked Crab Cakes

This recipe has been featured in a post on The Recipe Girl blog: My New England Vacation.

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Low Fat Baked Crab Cakes

Yield: 8 servings (2 crab cakes per serving)

Prep Time: 20 minutes

Cook Time: 10 minutes

Use real, fresh crab for this one. These crab cakes are good on their own too, without any type of sauce on them.

Ingredients:

12 square saltine (soda) crackers, crushed into crumbs
1/3 cup chopped fresh parsley
2 Tablespoons low fat plain yogurt or sour cream
1/3 cup chopped roasted red pepper (from the jar)
1 Tablespoon water
1 Tablespoon freshly squeezed lime juice
hot pepper sauce to taste
salt to taste
1 pound fresh crab meat, picked over for shells & cartilage
2 large egg whites

Directions:

1. Preheat oven to 425°F. Spray a large baking sheet with cooking spray.

2. In a large mixing bowl, mix together saltines and parsley. Stir in the yogurt, red pepper, water, lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crab meat. Lightly mix the egg whites with a fork and stir them in. It is important that the mixture be thoroughly combined.

3. Using your hands, form 16 crab cakes and arrange them 1 inch apart on the prepared baking sheet. Bake for 10-12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.

Nutrition Facts (for two crab cakes)-Amount Per Serving of 2 crab cakes
Calories 146, Calories From Fat (17%) 25, Total Fat 2.8g, Sat Fat .5g, Cholesterol 33.7mg, Sodium 452mg, Carbohydrates 16.25g, Dietary Fiber 0.7g, Sugar 0.38g, Net Carbs 15.5g, Protein 13.39g

WW POINTS per serving of 2 crab cakes:
Points Plus Program: 4 Old Points Program: 3

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Recipe Source: Adapted from The New Legal Seafoods Cookbook