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Ingredients

1 onion, finely minced

2 garlic cloves, finely minced

1 pound crabmeat (can use canned crab found at Costco or Trader Joe’s)

1 tablespoon reduced fat mayonnaise

3 egg whites or 1/3 cup egg beaters

1 tablespoon baking powder

Juice of one lime

¼ cup chopped cilantro

Cooking Spray (Pam)

Low–fat or Walden Farms Thousand Island dressing (found at Albertson’s or Sprout’s)

Preparation

Lightly coat a large, oven-safe, nonstick skillet with cooking spray and warm over medium heat.  Add the onions and garlic and cook for 5 to 7 minutes, until the onion is golden and caramelized.   Place onion and garlic in a medium bowl. Add the crabmeat, mayonnaise, egg whites, baking powder, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 8 fat crab cakes. Put them on a plate, cover, and place in refrigerator to chill for 30 minutes.

Re-coat nonstick skillet with cooking spray and warm over medium heat. Add the crab cakes and cook one-side, until crisp, about 4 minutes. Using a spatula, carefully flip each cake. Use a spatula to re-shape the sides if they’ve loosened. Cook the second side 4 minutes, until nice and crisp. Serve with Thousand Island dressing.

Yield: 4 Servings, 2 cakes per serving

Exchanges per serving

Protein: 4 (very lean)

Vegetable:  1/2

Condiment: 1

Adapted from: Tyler’s Ultimate Cookbook, Tyler Florence

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