Published January 30, 2013 | Written by The Healthline Editorial Team
Published by: 
Servings: 6
Total Time: 30 min
Prep Time: 20 min | Cook Time: 6 min
Crab cakes are traditionally fried in a lot of oil or butter, which ramps up the fat and calories in this otherwise low-fat dish. Here, the cakes are chilled to firm them up for the grill.
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Serving size: |
2 crab cakes |
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Calories per serving: |
204 |
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Total Fat 4.1g |
6% |
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Sodium 441mg |
18% |
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Serving size: |
2 crab cakes |
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Calories per serving: |
204 |
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% Daily Value* |
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Total Fat 4.1g |
6% |
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Saturated Fat 1.3g |
7% |
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Sodium 441mg |
18% |
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Protein 19.1g |
27% |
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* Percent Daily Values are based on a 2,000 calorie diet. |
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Ingredients
- 3/4 pound fresh crabmeat, drained and flaked
- 4 ounces dried Italian breadcrumbs, about 1/2 cup
- 1 small onion, minced
- 1/4 cup finely diced roasted red pepper
- 1/4 cup egg substitute
- 3 Tablespoons non-fat sour cream
- 2 Tablespoons finely chopped parsley
- 1-teaspoon lemon pepper
Step by Step:
- In a large bowl, gently combine crabmeat, breadcrumbs, onion, and roasted pepper. Stir in egg, sour cream, parsley, and pepper. Mix well to combine.
- Use 4 Tablespoons of mixture to form each crab cake and place on a lightly greased baking sheet. Refrigerate 30 to 60 minutes before grilling.
- While crab cakes are chilling, prepare a charcoal or gas grill for medium-high direct heat.
- Lightly spray cakes with vegetable cooking spray and place on grill grate. Cover and cook 3 minutes per side or until golden brown.
