• 6servings
  • 45minutes
  • 245calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) reduced-fat cholesterol-free mayonnaise dressing

  2. 3 tablespoon(s) sweet-pickle relish

  3. 1 teaspoon(s) Dijon mustard

  4. 1 container(s) (16-ounce) lump crabmeat

  5. 2 large egg whites

  6. 1 small onion , grated

  7. 1 small (about 6 ounces) zucchini , coarsely shredded

  8. 2 tablespoon(s) reduced-fat cholesterol-free mayonnaise

  9. 1 tablespoon(s) Worcestershire

  10. 2 teaspoon(s) dry mustard

  11. 1/2 teaspoon(s) salt

  12. Finely crushed saltine crackers

  13. 1/2 bunch(es) watercress

Instructions Jump to Ingredients ↑

  1. Tartar Sauce: In small bowl, combine mayonnaise dressing, relish, and Dijon mustard until blended. Cover and refrigerate.

  2. Crab Cakes: Preheat oven to 450 degrees F. Pick over crabmeat to remove any pieces of shell or cartilage.

  3. In medium bowl, beat egg whites, onion, zucchini, mayonnaise, Worcestershire, dry mustard, and salt until blended; stir in crabmeat and all but 2 tablespoons cracker crumbs. Shape crab mixture into six 3 1/2-inch patties (mixture is very soft and moist). Coat patties with remaining cracker crumbs.

  4. Spray 15 1/2-inch by 10 1/2-inch jelly-roll pan with nonstick cooking spray. Place crab cakes in pan. Lightly spray crab cakes with nonstick cooking spray. Bake 15 to 20 minutes or until golden and cooked through, turning once.

  5. Arrange crab cakes on platter. Garnish with watercress. Serve with Tartar Sauce.


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