Almost everybody loves a good crab cake! Unfortunately, most traditional crab cakes have high levels of fat and cholesterol - no, thank you!
But don't start the tears yet!
This healthy version of crab cakes has less filler and isn't deep fried, which can overwhelm the goodness of the crab. Try this recipe for a tastier and healthier take on the iconic crab cake!
TRADITIONAL CRAB CAKES ON WHITE BUNS
734 calories per serving
8.6g of saturated fat
At least ¼ cup oil absorbed in deep-frying
HAPPY BODY CRAB CAKES OVER A BED OF LETTUCE
60 calories per serving
<1g saturated fat
Super low sodium
Baked without oil.
HAPPY BODY HEALTHY BAKED CRAB CAKES
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons Siggi's Plain 0% Milkfat Yogurt
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon Old Bay Seasoning
1 large egg white
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1) To prepare crab cakes, combine first 7 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2) Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
3) Fill a 1/3-cup dry measuring cup with crab mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 cakes.
4) Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.