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Crab Cakes - 4

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, B12, C
MineralsCopper, Chromium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 cup 73g / 2.6oz Scallions tops - chopped

  2. 2 tablespoons 30ml Parsley - chopped

  3. 2 tablespoons 30ml Non-fat yogurt

  4. 1 tablespoon 15ml Lemon juice

  5. 1 tablespoon 15ml Fat-free mayonnaise

  6. 1 teaspoon 5ml Worcestershire sauce

  7. 1/2 teaspoon 2 1/2ml Paprika

  8. 1/4 teaspoon 1 1/3ml Red pepper

  9. 1/4 teaspoon 1 1/3ml Dry mustard

  10. 1 lb 454g / 16oz Lump crab meat

  11. 1 1/4 cups 182g / 6.4oz Breadcrumbs - fresh

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, mayonnaise, Worcestershire, paprika, pepper and mustard.

  2. Remove any shell or cartilage from the crab.

  3. Add the crab and 1/4 cup of the breadcrumbs to the bowl.

  4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces.

  5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place.

  6. Place on a plate lined with waxed paper.

  7. Refrigerate for 30 minutes or more.

  8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350F until cakes are golden, about 10-15 minutes.

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