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Thelma Madeline’s Famous Maryland-style Crab Cakes
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You can still enjoy crab cakes in this heart-friendly recipe that helps reduce fat content by baking the crab cakes — instead of frying in the traditional way. 

 

 

 

 

 

 

Servings: 12

Prep Time: 1 hour 30 minutes

Ingredients:

1 lb. lump crab meat (pre-cooked)

1 egg

4 Tbsp low-fat mayonnaise

10 Low-fat Ritz crackers, crushed

1 tsp sugar (or artificial sweetener)

¼ tsp Low sodium Old Bay Seasoning

¼ tsp dried parsley

1/8 tsp ground black pepper

1 tsp Dijon mustard

Directions:

Combine egg, mayonnaise, Ritz crackers, sugar, Old Bay Seasoning, parsley, black pepper, and Dijon. Fold in crab meat. Shape mixture into 12 crab cakes, about ¾ inch thick and place onto dinner plate. (Note: Use parchment paper between crab cakes so they do not stick together). Refrigerate crab cakes for 1 hour before cooking. Preheat oven to 375°F. Spray baking sheet with cooking spray. Place crab cakes on baking sheet and bake for 10-15 minutes or until nicely browned and inside is cooked through. Cooking times may vary depending on the thickness of the cakes.

Nutritional Analysis: Calories 70, Protein 8g, Fat 3g, Saturated Fat 0g, Cholesterol 55mg, Carbohydrates 3g, Fiber 0g, Sodium 180mg, Vitamin A 0%, Vitamin C 2%, Calcium 4%, Iron 4%

Source: Kroat Family Recipe

Image courtesy of skinnytaste.com


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