Crab Cakes Recipe - Cooking Index
Crab Cakes Recipe - Cooking Index
To make cajun-style crab cakes, all of the following spices may be added: 1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper, 1/8 teaspoon dried dill weed, 1/8 teaspoon ground coriander, 1/8 teaspoon ground allspice, 1/8 teaspoon black pepper. The spices will add negligible calories. You may also substitute imitation flaked crab for real crab. Nutritional Analysis Per Serving: Calories 185; Fat (grams) 4; Percent calories from fat 20; Percent polyunsaturated 5; Percent saturated 5; Percent monounsaturated 10; Cholesterol (milligrams) 65; Sodium (milligrams) 780; Protein (grams) 12; Carbohydrate (grams) 25; Fiber (grams) 2.
Type: Fish, Low Fat, Shellfish| 2 tablespoons | 30ml | Chopped green onion |
| 1 cup | 146g / 5.1oz | Bread crumbs |
| 1 | Egg - lightly beaten | |
| 1/2 lb | 227g / 8oz | Flaked crab meat |
| 1/2 cup | 55g / 1.9oz | Minced celery |
| 1 tablespoon | 15ml | Dijon-style mustard |
| 1 tablespoon | 15ml | Lemon juice |
| 2 tablespoons | 30ml | Chopped parsley |
Preheat oven to 450 degrees. Spray a roasting pan generously with non-stick spray. In a large mixing bowl, combine all of the ingredients except the crab meat. Mix in the crab meat, shape into 4 balls and flatten.
Place the crab cakes on the prepared roasting pan and bake for 5 minutes, turn cakes over and bake another 5 to 8 minutes or until crisp and browned. Serve with a wedge of lemon.
This recipe yields 4 crab cakes.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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