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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 |
| The New
Legal Seafoods Cookbook |
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©2006- 2008 RecipeGirl.com.
All Rights Reserved.
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