Dinner

Low-fat Crab Cakes is for Dinner.

Low-fat Crab Cakes takes 15 minutes to prepare.

Low-fat Crab Cakes takes 10 minutes to cook.

Low-fat Crab Cakes makes 4 servings.

The ingredients for Low-fat Crab Cakes are:

16 oz. Pure Lump Crabmeat (the fresher the better)
1.5 tbsp Worchestershire Sauce
1.5 tbsp Fage 0% Plain Greek Yogurt
1/4c Egg Whites (two large eggs' worth)
1tbsp minced onion
1tbsp bell pepper of your choice (I prefer red bell pepper)
1/2 tsp mustard powder
1.5 tsp seasoning mix (I use TJ's 21 Seasoning Salute)
1.5 tsp garlic powder
1/4c bread crumbs
a dash or two of hot sauce if you prefer (be careful, this can overwhelm the other flavors easily, if you add too much)

Here is how you make Low-fat Crab Cakes:

Mix it all together in the above order. Set your stove to med-high (sometimes lower depending on your stove). Use a nonstick pan sprayed with a cooking spray (or coated with a drizzle of olive oil, if you don't mind the added fat). I use a soup spoon or serving spoon to scoop a "cake" and place it in the pan. Cook for 3-4 minutes on the first side, until brown, then flip. You can flatten the cake a little, if you want. Cook the second side for 3-4 minutes and serve hot. Your mileage on how many cakes you get will vary based on how large or small you make them. Obviously cooking time will vary as well, depending on the size. I aim for 12 cakes per recipe, 3 cakes per person. Serving Size: 1/4 of the recipeNumber of Servings: 4Recipe submitted by SparkPeople user VALKYRIEFIRE.

The nutritional information for Low-fat Crab Cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 139.4

• Total Fat: 1.1 g
• Cholesterol: 147.1 mg
• Sodium: 546.9 mg
• Total Carbs: 7.7 g
• Dietary Fiber: 0.5 g
• Protein: 26.5 g

The dietary needs meet for Low-fat Crab Cakes is Low Fat