Category: Main Course
Baked Crab Cakes - TastyPlanner.com
Chef: Cheryl
Per Serving [2 cakes] 174 Cal, 7 g Fat, 1 g Sat Fat, 0 g Trans Fat, 74 mg Chol, 884 mg Sod, 13 g Carb, 2 g Fib, 16 g Prot, 108 mh Calc
Points 4
Recipe Source: My Turnaround Program Cookb...
Ingredients
3 celery stalks, minced
2 large shallots, mince
1 lb cooked, fresh or thawed frozen lump crabmeat, picked over
3/4 cup fat-free mayonnaise
1 3/4 cups dried whole-wheat bread crumbs
3 Tbs minced fresh dill, or 1 Tbs dried
2 TBS Dijon Mustard
1/2 tsp salt
1/2 tsp freshly ground pepper
1-2 dashes hot pepper sauce
Instructions
1. Preheat the oven to 400. Spray a large baking sheet with nonstick spray.
2.Spray a large nonstick skillet with nonstick spray and set over low heat. Add the celery and shallots; cook, stirring freqently, until golden and very soft, about 8 minutes. Transfer to a large bowl and let cool 10 minutes. Stir in the crab, mayonnaise, 1/4 cup of the crumbs, the dill, mustard, salt, ground pepper, and pepper sauce; mix well. Shape the mixture by 1/3 cupfuls into 12 patties.
3. Spread the remaining 1 1/2 cup crumbs on a large plate. Coat the patties evenly in the crumbs and transfer to the baking sheet. Lightly spray the cakes with nonstick spray. Bake until lightly browned and cooked though, about 12 minutes.
Similar recipes
Community activity
- Times saved to recipe box: 57
- Times Recommended: 0
- Times added to planner: 17
