Low Fat Crab Cakes (Adapted from Cooking Light)

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READY IN: 21mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 3
    whole canned water chestnuts (1/4 cup minced, if omiting add an extra 1/4 cup minced onion) (optional)
  • 12
    small onion (1/4 cup minced)
  • 2
    garlic cloves (1 tsp minced)
  • 2
    (6 ounce) cans lump crabmeat, drained
  • 14
    cup soft breadcrumbs
  • 1
    teaspoon dried parsley
  • 14
    teaspoon dark sesame oil or 1/4 teaspoon olive oil
  • 14
  • 3
    tablespoons reduced-calorie mayonnaise
  • 14 - 1
    teaspoon pepper, depending on taste (the original recipe called for 1 tsp, I'm just a wimp)
  • 12
    teaspoon key west blend spices (optional, pick this or one of the two following to your taste)
  • 18
    teaspoon blackening seasoning (optional)
  • 1
    pinch cayenne pepper (optional)
  • vegetable oil cooking spray
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DIRECTIONS

  • If the first three ingredients aren’t already minced, throw them in your food processor for a moment or mince them by hand.
  • Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
  • Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.
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