Low Fat Crab Cakes Adapted From Cooking Light Recipes

LOW FAT CRAB CAKES (ADAPTED FROM COOKING LIGHT)

Low Fat Crab Cakes (Adapted from Cooking Light) image

Party Note: Cooking light claims you can divide the crabmeat mixture into 16 small patties and use for appetizers. I'm not sure you'd get that many even doing bite sized ones but then they think this recipe serves four and I think it's only two. The smaller versions should have about 35 calories apiece if you want to try them.

Provided by Mirdreams

Categories Crab

Time 21m

Yield 8 crab cakes, 2 serving(s)

Number Of Ingredients 15

Ingredients

3 whole canned water chestnuts (1/4 cup minced, if omiting add an extra 1/4 cup minced onion) (optional)
1/2 small onion (1/4 cup minced)
2 garlic cloves (1 tsp minced)
2 (6 ounce) cans lump crabmeat, drained
1/4 cup soft breadcrumbs
1 teaspoon dried parsley
1/4 teaspoon dark sesame oil or 1/4 teaspoon olive oil
1/4 teaspoon Worcestershire sauce
1 tablespoon Egg Beaters egg substitute
3 tablespoons reduced-calorie mayonnaise
1/4-1 teaspoon pepper, depending on taste (the original recipe called for 1 tsp, I'm just a wimp)
1/2 teaspoon key west blend spices (optional, pick this or one of the two following to your taste)
1/8 teaspoon blackening seasoning (optional)
1 pinch cayenne pepper (optional)
vegetable oil cooking spray

Steps:

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.

Nutrition Facts : Calories 295.5, Fat 10.3, SaturatedFat 1.5, Cholesterol 137.1, Sodium 869, Carbohydrate 9.5, Fiber 0.6, Sugar 2, Protein 38.9

LOW FAT CRAB CAKES RECIPE - (5/5)

LOW FAT CRAB CAKES Recipe - (5/5) image

Provided by Silvermama

Number Of Ingredients 20

Ingredients

Sauce:
1/2 ripe med California avocado, pitted and peeled
1 tbs low-fat mayo
1 tbs lime juice
1/4 tsp salt
1/4 tsp sugar (or substitute)
1 fresh jalapeno chile, including seeds, quartered lengthwise
1/4 cup fat-free (skim) milk
Crab Cakes:
1 lb jumbo lump crabmeat, coarsely shredded
3 tbs low-fat mayo
1/4 cup minced chives
1 tbs lemon juice
1 tsp Dijon mustard
1/4 tsp black pepper
1/2 cup Panko crumbs
1 tbs unsalted butter
2 garlic cloves, smashed
1/2 tsp herbes de Provence
1/4 tsp salt

Steps:

Put oven rack in middle position and preheat oven to 400. Line baking sheet w/foil. Sauce: Pulse avocado w/mayo, lime juice, salt, sugar and 1/4 chile in food processor until chile is finely chopped. Add milk and puree until smooth. Add more chile if desired, processing until smooth. Transfer to bowl and chill. Crab Cakes: Stir together crabmeat, mayo, chives, lemon juice, mustard, pepper and 1 tbs panko in large bowl until blended well, tehn chill, covered. Melt butter in medium nonstick skillet over moderate heat, then cook garlic, stirring unti golden and fragrant, 2 min. Add herbes de Provence, salt and remaining panko and cook, stirring, about 6 min. Transfer crumbs to plate to cool. Discard garlic. Divide crabmeat mixture into 4 mounds on sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to baking sheet and repeat w/remaining crab. Sprinkle w/remaining crumbs on top of cakes. Bake until heated through, about 15 min.

LOW-CARB CRAB CAKES

Low-Carb Crab Cakes image

Make and share this Low-Carb Crab Cakes recipe from Food.com.

Provided by Barb G.

Categories Crab

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

2 (6 ounce) cans fancy white crab meat, drained
1 egg
1/4 cup Italian style breadcrumbs
1 tablespoon parsley flakes, crushed
2 tablespoons mayonnaise
1 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce
1 teaspoon baking powder
low-carb ketchup, and
mayonnaise, for sauce

Steps:

Pick over the crab meat for pieces of shell, etc.
Mix all ingredients together in a medium bowl.
(Except for Ketchup and mayonnaise for sauce.) Form into 4 patties.
Pan fry in oil over medium to medium-high heat in large non-stick skillet, Cook approximately 3 minutes on the first side before flipping for the first time.
Cook 3 minutes more on other side.
Continue cooking until both sides are golden brown.
Serve with lowcarb ketchup and mayonnaise that has some old bay seasoning mixed into it.

Nutrition Facts : Calories 318.9, Fat 10.8, SaturatedFat 1.9, Cholesterol 199.6, Sodium 2298.9, Carbohydrate 15.4, Fiber 0.8, Sugar 2.6, Protein 38.1

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