Hg's Fit and Crabulous Crab Cakes - Ww 5 Pts

“I absolutely love crab cakes. I'm excited to try this version from Hungry Girl. She notes that even though the list of ingredients is long, most are kitchen staples, and the recipes is SO worth it! Enjoy! Hg's calculations per Crab Cake: Cal: 210, Fat: 12g, Sod: 651mg, Carbs: 14g, Fiber 1g, Sugars: 1.5g, Protein: 11g”
READY IN:
25mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450°F.
  2. Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, transfer to medium bowl.
  3. Add crabmeat, parsley, garlic, salt, and pepper to the bowl, gently mix until combined.
  4. Add onion and celery, lightly mix again, and set aside.
  5. Break cheese wedge into pieces and place into small bowl. Add egg beaters, mayo, dijonnaise, lemon juice, melted butter, worcestershire suace, and hot pepper sauce. Wisk until smooth and pour over crab mixture.
  6. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. Add more salt and pepper to taste.
  7. Prepare a medium-large baking dish by spraying with butter flavored non-stick spray.
  8. Gently form 1/3 of the crab cake mixture into a ball, and place in baking dish. Flatten it into a cake about 1 inch thick.
  9. Repeat step twice to have 3 cakes in baking dish.
  10. Bake for 14 - 15 minutes, until the cakes are slightly firm and cooked through.
  11. Remove carefully and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting!

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