Happy Saturday! Today, I’m sharing a low-calorie recipe for crab cakes. I made this recipe by looking at several other crab cake recipes online, combining them, deleting some ingredients, and replacing others for low-calorie alternatives. Y’all these are incredible. So yummy and only 170 calories per cake! I am doing the 400 Calorie Fix again in 2015 so these fit in perfectly! Enjoy!
1/2 Crab Meat (Or Imitation Crab Meat)
2 Slices of White Bread
2 Tablespoons Light Mayonnaise
1/2 Worcestershire Sauce
1 Large Egg Beaten
2 Tablespoons I Can’t Believe It’s Not Butter
Makes 4 Cakes
First, you will need to cut and mush the crab into very fine pieces in a bowl. I didn’t do all that spectacular of a job so I had some deconstruction problems while I was trying to flip the cakes so this is very important. I would also recommend buying already shredded crab meat, but I had lump meat so I had to shred it myself.
Following that, you will need to beat your large egg and add two tablespoons of the egg to the bread and crab mixture. Discard the rest of the egg.
Create four cakes about 3 inches in diameter. Melt your butter in a skillet and cook your cakes about 3 minutes on each side. I would recommend cooking only two at a time so you don’t get overwhelmed.
They are cooked when they are brown on both sides. Add a little lemon juice to taste and you’re done! (My boyfriend made these on New Year’s Day and they turned out much prettier than my attempt below, so I should have taken a picture of his cakes. You get the gist though!)
If you try this recipe, let me know how yours turn out?