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Thursday, December 26, 2013


Crab Cakes
                                                            2 slightly beaten egg whites

1/4 c. plain nonfat yogurt
T. fat-free mayonnaise
1 T. snipped fresh parsley
2  tsps. Worcestershire sauce
1 tsp.  prepared mustard
¼  tsp. paprika
1/8  tsp. pepper
Red pepper (cayenne) to taste
1 T. chopped chives
1 lb. crabmeat, drained, flaked
¼ c. crushed saltine crackers
Vegetable oil cooking spray
 Lemon wedges

In a medium-size mixing bowl, combine the egg whites, yogurt, mayonnaise, parsley,
Worcestershire  sauce, mustard, paprika, pepper, red pepper, and chives.  Stir in the crabmeat and cracker crumbs.  Shape the crab mixture into 5 patties and place on a shallow baking dish sprayed with cooking spray.

Broil the patties 4-6 inches from the heat for 10-15 minutes or until lightly browned.  Do not turn the patties during broiling.  Serve on a plate garnished with lemon wedges.

Nutrition Information:  1 crab cake
Calories 192, Total fat 5 g, Saturated  fat 0.5 g, Cholesterol 65 mg, Sodium 723 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 3 g, Protein 25 g

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