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.
Prep Time: 1 hour 30 minutes
1 lb. lump crab meat (pre-cooked)
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
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