Low Fat Crab Cakes Recipe 55

MINI CRAB CAKES

Mini Crab Cakes image

Crab cakes made with Greek nonfat yogurt are mini bites of bliss. A fun, festive appetizer!

Provided by Dannon Oikos

Categories Trusted Brands: Recipes and Tips Dannon Oikos®

Time 40m

Yield 18

Number Of Ingredients 12

Ingredients

1 (16 ounce) can fancy lump crabmeat, well drained and picked through for cartilage
1 egg, lightly beaten
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
¼ cup finely chopped red bell pepper
¼ cup thinly sliced green onion
1 teaspoon finely grated zest of one lemon
Fresh cracked pepper to taste
1 cup plain or panko breadcrumbs, divided
Cooking spray
2 tablespoons chopped parsley
2 tablespoons chopped basil
2 tablespoons lemon juice

Steps:

Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

Nutrition Facts : Calories 55.5 calories, Carbohydrate 5.4 g, Cholesterol 30.3 mg, Fat 0.8 g, Fiber 0.1 g, Protein 7.9 g, SaturatedFat 0.2 g, Sodium 133.8 mg, Sugar 0.2 g

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

GRAMMY'S CRAB CAKES

Grammy's Crab Cakes image

Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.

Provided by mglarson

Categories Crab Cakes

Time 25m

Yield 3

Number Of Ingredients 10

Ingredients

1 pound cooked crabmeat, drained
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 large egg
1 ½ tablespoons mayonnaise
1 tablespoon minced green onion, or to taste
½ teaspoon dry mustard
1 dash hot pepper sauce
1 tablespoon butter, melted

Steps:

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg

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.

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