Seashore Crab Cakes With Creamy Chile Sauce - 13g Carbs, 1g Fiber
1 pound canned lump crabmeat or frozen and thawed
1 medium jalapeno pepper, cored, seeded, and minced
1 medium scallion, white and green parts, minced
1 slice whole-wheat bread, toasted, and cut into very small pieces
1 teaspoon Dijon mustard
1 large egg, beaten
1 medium egg white
1/4 cup fat-free mayonnaise
1/4 teaspoon table salt
1/4 teaspoon freshly ground black pepper cooking spray
1/2 cup fat-free mayonnaise
1 teaspoon Dijon mustard
1 medium red or green jalapeno pepper or Fresno chile, cored, seeded, and minced
1 1/2 teaspoons fresh lemon juice
1 tablespoon minced scallion, green part only
Preheat oven to 400 degrees.
Drain crab well. Place in a bowl and break up any large chunks. Add jalapeno and next 8 ingredients. Mix well.
Coat a baking sheet with nonstick cooking spray. Scoop up crab by 1/3-cupfuls and shape into 8 patties. Place on baking sheet allowing 1-inch between each crab cake. Bake until edges of crab cakes turn slightly golden, about 10 minutes.
Meanwhile, prepare sauce by combining remaining ingredients in a bowl. Stir well.
Remove crab from oven and serve with sauce.
Makes 4 servings.
Calories 80, Fat 2 g, Carbs 13 g, Sodium 815 mg, Fiber 1 g.
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