Patty On, HG!
Serving Size: 1 large crab cake (1/4th of recipe)
Calories: 119
Fat: 3g
Sat Fat: 1g
Sodium: 368mg
Carbs: 8g
Fiber: 0.5g
Sugars: 1g
Protein: 14g
PointsPlus® value 3*
SmartPoints® value 3*
Crab cakes rock. The calorie counts and fat grams that typically come with 'em, however, do not. Luckily, this recipe brings the rockin' flavor while leaving the bad stuff behind...
Prep: 20 minutes
Cook: 20 minutes
Ingredients:
1/2 cup panko breadcrumbs
1 1/2 tsp. finely chopped parsley
Dash each salt and black pepper
8 oz. (about 1 cup) canned lump crabmeat, drained
2 tbsp. finely chopped onion
2 tbsp. finely chopped celery
1 tsp. chopped garlic
2 tbsp. reduced-fat cream cheese
3 tbsp. egg whites or fat-free liquid egg substitute
1 tbsp. light mayonnaise
1 1/2 tsp. Hellmann's/Best Foods Dijonnaise (or another creamy mild Dijon mustard)
1/2 tsp. lemon juice
1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
Optional: additional Dijonnaise (for dipping), lemon wedges (for squirting)
Directions:
Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.
In a medium-large bowl, combine breadcrumbs, parsley, salt, and pepper. Mix well. Add crabmeat, onion, celery, and garlic. Mix until uniform.
In a medium bowl, stir cream cheese until smooth. Add egg whites/substitute, mayo, Dijonnaise, lemon juice, and butter. Whisk until smooth and uniform.
Using a rubber spatula, fold cream cheese mixture into crabmeat mixture.
Evenly form mixture into 4 balls, and place on the baking sheet, evenly spaced. Flatten each one into a patty about 1-inch thick.
Bake for 8 minutes.
Carefully flip patties. Bake until firm, lightly browned, and cooked through, about 8 more minutes.
MAKES 4 SERVINGS