Dinner

Vege Crab Cakes is for Dinner.

Vege Crab Cakes takes 10 minutes to prepare.

Vege Crab Cakes takes 8 minutes to cook.

Vege Crab Cakes makes 4 servings.

The ingredients for Vege Crab Cakes are:

12 oz package of imitation crab meat, chopped
1/4 large red bell pepper, chopped fine
2 Tbsp sweet onion, chopped fine
1 cup fresh spinach, chopped fine
1/4 Haas avocado, mashed
3/4 cup egg substitute
1/2 cup bread crumbs, dry & grated
1 tsp Johnny's Garlic Spread & Seasoning (or to taste)
1/3 second spray, Crisco Olive Oil, Extra Virgin

Here is how you make Vege Crab Cakes:

This makes 8 nice size cakes - 2 each for 4 people or freeze the leftovers if you are batch cooking for yourself.In the bottom of a bowl place egg substitute and mashed avocado and seasoning. Mix until well blended. Add the bread crumbs and let them soak while preparing the vegetables. Chop the onion, pepper, crab and spinach. (I use a kitchen scissors for the spinach.) Blend these ingredients with the egg-bread mixture. Form into 8 patties. In a non-stick pan lightly spray the bottom with Extra Virgin olive oil. On medium heat, cook the patties 4 minutes per side or until the are warmed throughout. Serve and eat immediately or freeze for later enjoyment.Number of Servings: 4Recipe submitted by SparkPeople user DIEDRE@COX.NET.

The nutritional information for Vege Crab Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 222.1

• Total Fat: 6.8 g
• Cholesterol: 17.5 mg
• Sodium: 965.0 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 2.5 g
• Protein: 18.5 g

The dietary needs meet for Vege Crab Cakes is Low Carb