This recipe is liked by 0 person(s). |
CRAB - heavenly crab cakes
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
Ingredients | |
1 pound | imitation crabmeat, flaked |
1 cup | Italian bread crumbs, divided |
1/4 cup | egg substitute |
2 tablespoons | fat-free mayonnaise |
2 tablespoons | Dijon mustard |
1 tablespoon | dill weed |
1 tablespoon | lime juice |
1 teaspoon | lemon juice |
1 teaspoon | Worcestershire sauce |
My Savings Add to Grocery List
Nutritional Facts
Diabetic Exchanges: One serving equals 1-1/2 lean meat, 1 starch; also, 150 calories, 108 mg sodium, 14 mg cholesterol, 22 gm carbohydrate, 11 gm protein, 2 gm fat.
Directions
Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes.
In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides. Yield: 8 servings.
Originally published as Heavenly Crab Cakes Fish in Taste of Home February/March 1994, p18
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe