Lunch

shrimp and crab cakes. adapted from Cooking Light is for Lunch.

shrimp and crab cakes. adapted from Cooking Light takes 15 minutes to prepare.

shrimp and crab cakes. adapted from Cooking Light takes 6 minutes to cook.

shrimp and crab cakes. adapted from Cooking Light makes 4 servings.

The ingredients for shrimp and crab cakes. adapted from Cooking Light are:

2/3 cup panko bread crumbs , devided
4 oz cooked shrimp
1 Tbsp finely chopped parsley
2 Tbsp chopped green onion
1 tsp lemon juice
1 tsp dijon mustard
1/2 tsp Worchestershire sauce
2 Tbsp french fat free dressing
1/8 tsp red pepper flakes , ground
1 lg. egg , slightly beaten
8.5 oz crab meat, drained
1/2 Tbsp live oil

Here is how you make shrimp and crab cakes. adapted from Cooking Light:

combine 1/3 cup panko with the next 9 ingredientsincluding the egg ,Stir well.Add crab meat ,stir gently until mixed.Place remaining panko in a shallow bowl.With wet hands form crab mixture into 4 balls, roll in panko to coat, flatten balls to 4" patties.Heat non stick skillet add the oil ,cook patties for 3 minutes on each side. serve with a salad.Serving Size: makes 4 servings @ 1 cake each.Number of Servings: 4Recipe submitted by SparkPeople user INGMARIE.

The nutritional information for shrimp and crab cakes. adapted from Cooking Light is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 186.8

• Total Fat: 3.2 g
• Cholesterol: 192.0 mg
• Sodium: 546.5 mg
• Total Carbs: 16.0 g
• Dietary Fiber: 0.8 g
• Protein: 21.2 g