Low Fat Baked Crab Cakes
These are a delicious reduced fat appetizer version of crab cakes, but they're great for a light dinner, too.
Servings: 8 appetizer servings (2 crab cakes each serving)
Ingredients
- 12 square saltine (soda) crackers, crushed into crumbs
- ⅓ cup chopped fresh parsley
- 2 tablespoons low fat plain yogurt (or sour cream)
- ⅓ cup chopped roasted red pepper (from a jar)
- 1 tablespoon water
- 1 tablespoon freshly squeezed lime juice
- 2 to 3 dashes hot pepper sauce, to taste
- salt, to taste
- 1 pound fresh crab meat, picked over for shells and cartilage
- 2 large egg whites
Instructions
- Preheat the oven to 425°F, and spray a large baking sheet with cooking spray (or line with parchment paper).
- In a large mixing bowl, combine the saltine crumbs and parsley. Stir in the yogurt, red pepper, water, lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crab meat. Lightly mix the egg whites with a fork and stir them in. It is important that the mixture be thoroughly combined.
- Using your hands, form 16 crab cakes and arrange them 1-inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.
Nutrition
Serving: 1serving | Calories: 76kcal | Carbohydrates: 4g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 767mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 258IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 1mg