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APPETIZER
FINGER FOODS:
Low-Fat Baked Crab Cakes
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Low-Fat
Baked Crab Cakes |
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Great crab
appetizer or light lunch...
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12
square |
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saltine crackers |
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1/3
cup |
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chopped fresh parsley |
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2
Tbs |
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low
fat plain yogurt or sour cream |
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1/3
cup |
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chopped roasted red pepper, skin and
seeds removed |
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1
Tbs |
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water |
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1
Tbs |
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fresh lime juice |
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hot
pepper sauce to taste |
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salt
to taste |
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1
lb |
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fresh crabmeat, picked over for shells
and cartilage |
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2
large |
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egg
whites |
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1 |
Preheat oven
to 425°F. |
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2 |
Blend
together saltines and parsley until saltines are
pulverized. Put in a large mixing bowl. Stir in
the yogurt, red pepper, water, lime juice, 2 to
3 dashes of hot sauce, salt to taste, and the
crabmeat. Lightly mix the egg whites with a fork
and stir them in. It is important that the
mixture be thoroughly combined. |
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3 |
Butter a
large baking sheet. Using your hands, for 16
crab cakes and arrange them 1 inch apart on the
sheet. Bake for 10-12 minutes, turning the crab
cakes with a spatula after 10 minutes. The crab
cakes are done when they are browned and cooked
through. |
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Servings: 8 |
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Yield: 2 crab
cakes per serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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146.21 |
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Calories From Fat (17%) |
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25.40 |
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% Daily Value |
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Total Fat
2.79g |
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4% |
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Saturated Fat 0.51g |
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3% |
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Cholesterol
33.68mg |
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11% |
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Sodium
452.03mg |
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19% |
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Potassium
267.48mg |
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8% |
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Carbohydrates
16.27g |
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5% |
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Dietary Fiber 0.73g |
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3% |
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Sugar 0.38g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
15.54g |
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Protein
13.39g |
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27% |
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WW Points 3 |
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Recipe Source |
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The New Legal Seafoods Cookbook |
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Use real, fresh crab for this one.
These crab cakes are good on their own without any type of sauce on
them."
-Green Harbor, MA
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