Spicy ‘n’ Sweet Crab Cakes

 

Yield: 5 servings – serving size: 2 crab cakes – calories: 230 – carbs: 28g – fat: 7g – WWP+: 6 points

Ingredients

  • 1 lb crab meat , drained (you can also use pre -packed crab meat)
  • 1 tbsp dijon mustard
  • 1 tbsp low fat Miracle Whip
  • 5 tbsp whole wheat bread crumbs
  • 4 green onions, thinly sliced
  • 1 tbsp cajun seasoning
  • 1 tbsp paprika
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp chili powder
  • salt and pepper
  • 1 egg
  • 1 egg white
  • 3/4 cup whole wheat flour
  • 2 tbsp olive oil

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Directions

  1.  In a large bowl, combine crab, mustard, Miracle Whip, breadcrumbs, green onions, parsley, chili powder, cajun seasoning, salt and pepper, egg and egg white. Fold mixture together making sure all ingredients are blended well.
  2. To make patties, use your hands to pack crab mixture into your palms and press into the shape of a disk about 1 inch thick.
  3. Transfet the patty onto a plate and repeat with the remaining crab mixture to make about 10 patties.
  4. Cover patties with plastic wrap and chill for at least 30 min or up to 24 hrs for firm crab cakes.
  5. To cook crab cakes, line a plate or baking sheet with parchment paper. Put the flour in a bowl. Gently dip each crab cake into flour and place on the parchment paper.
  6. Add 1 tbsp olive oil to the skillet and cook on both sides for 5-6 min or until golden brown. Repeat this step using the remaining 1 tbsp olive oil and the remaining crab cakes.
  7. Serve immediately with additional lemon wedges,  enjoy!

Spicy ‘n’ Sweet Crab Cakes

Ingredients

  • 1 lb crab meat , drained (you can also use pre -packed crab meat)
  • 1 tbsp dijon mustard
  • 1 tbsp low fat Miracle Whip
  • 5 tbsp whole wheat bread crumbs
  • 4 green onions, thinly sliced
  • 1 tbsp cajun seasoning
  • 1 tbsp paprika
  • 3 tbsp fresh parsley, chopped
  • 1 tbsp chili powder
  • salt and pepper
  • 1 egg
  • 1 egg white
  • 3/4 cup whole wheat flour
  • 2 tbsp olive oil

Instructions

  1. In a large bowl, combine crab, mustard, Miracle Whip, breadcrumbs, green onions, parsley, chili powder, cajun seasoning, salt and pepper, egg and egg white. Fold mixture together making sure all ingredients are blended well.
  2. To make patties, use your hands to pack crab mixture into your palms and press into the shape of a disk about 1 inch thick.
  3. Transfet the patty onto a plate and repeat with the remaining crab mixture to make about 10 patties.
  4. Cover patties with plastic wrap and chill for at least 30 min or up to 24 hrs for firm crab cakes.
  5. To cook crab cakes, line a plate or baking sheet with parchment paper. Put the flour in a bowl. Gently dip each crab cake into flour and place on the parchment paper.
  6. Add 1 tbsp olive oil to the skillet and cook on both sides for 5-6 min or until golden brown. Repeat this step using the remaining 1 tbsp olive oil and the remaining crab cakes.
  7. Serve immediately with additional lemon wedges, enjoy!
http://revampfitness.com/spicy-n-sweet-crab-cakes/

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