Dinner

Crab Cakes - CE is for Dinner.

Crab Cakes - CE takes 60 minutes to prepare.

Crab Cakes - CE takes 10 minutes to cook.

Crab Cakes - CE makes 11 servings.

The ingredients for Crab Cakes - CE are:

1 lb. crabmeat, drained
1 T. dijon mustard
4 T. panko bread crumbs
1 shallot
zest of 1/2 lemon
1 1/2 t. Emeril's Bayou Blast
1 t. Smoked Paprika
1/2 t. sea salt
fresh ground pepper to taste
1 Large Egg
1 Large Egg white
1/2 C. whole wheat flour
1 T. Safflower oil
lemon wedges for serving

Here is how you make Crab Cakes - CE:

Drain crabmeat; in large bowl, combine crabmeat, Dijon. lemon zest, Bayou Blast, paprika. sea salt, egg and egg whites. Gently fold mixture to blend.Form about 11 patties and refrigerate, covered for at least 1 hour (cover with plastic wrap - can be overnight). Line baking sheet with parchment and put flour in pie plate. Dredge cake in flour. Add oil to large skillet and heat to medium heat; cook half of crab cakes 5 minutes per side; transfer to cookie sheet and cover with foil to keep warm. Serve with lemon wedges./Serving Size: 1 crab cakeNumber of Servings: 11Recipe submitted by SparkPeople user HOWLERMOM.

The nutritional information for Crab Cakes - CE is:

• Servings Per Recipe: 11
• Amount Per Serving
• Calories: 79.8

• Total Fat: 3.1 g
• Cholesterol: 75.5 mg
• Sodium: 279.5 mg
• Total Carbs: 2.6 g
• Dietary Fiber: 0.5 g
• Protein: 10.2 g