Christine’s Crab Cakes

Christine’s Crab Cakes
AuthorLesia Petrizio
Rating

Serving size is 2 crab cakes. Each serving counts as a protein (please consult your plan for correct serving size), 1/2 a starch, 1/2 fat and 1/2 a veggie serving.

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christines crab cakes
Yields1 Serving
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
 8 Lump of crabmeat
 2 tsp Light mayo
 1 White, slightly beaten
 6 Unsalted tops - crushed
 0.50 cup Finely dice red pepper
 1 tsp Parsley
 0.50 tsp Garlic powder
 0.25 tsp Ground mustard
 0.50 tsp Crushed red pepper flakes
 Light salt and black pepper to taste
 Pam cooking spray
1

In a medium sized bowl combine crabmeat, mayo and egg white. Add saltines, red pepper, parsley, garlic powder, ground mustard and red pepper flakes, light salt and pepper; stir gently to combine.

2

Form crab mixture into 4 evenly sized cakes, place on plate. Warm a non-stick skillet on medium heat and spray with Pam cooking spray. Brown crab cakes on skillet, a few minutes on each side or until crisp.

Category

Ingredients

 8 Lump of crabmeat
 2 tsp Light mayo
 1 White, slightly beaten
 6 Unsalted tops - crushed
 0.50 cup Finely dice red pepper
 1 tsp Parsley
 0.50 tsp Garlic powder
 0.25 tsp Ground mustard
 0.50 tsp Crushed red pepper flakes
 Light salt and black pepper to taste
 Pam cooking spray

Directions

1

In a medium sized bowl combine crabmeat, mayo and egg white. Add saltines, red pepper, parsley, garlic powder, ground mustard and red pepper flakes, light salt and pepper; stir gently to combine.

2

Form crab mixture into 4 evenly sized cakes, place on plate. Warm a non-stick skillet on medium heat and spray with Pam cooking spray. Brown crab cakes on skillet, a few minutes on each side or until crisp.

Christine’s Crab Cakes
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