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Delish Crab cakes for only 292 calories

changingforthegood
changingforthegood Posts: 127
edited January 1 in Recipes
**************SERVING SIZE IS TWO CRABCAKE*************
AND ONE AND A HALF tBSP Rémoulade:


Usually Crab cakes with all the additives are about 780 calories, these take out almost 500 calories.. OMGoodness.. thata alot. that means you can eat 3 for the price of calories for one..
Ingredients:

Crab cakes:
2 tablespoons finely chopped fresh chives
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand) $
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
1 large egg
1/3 cup panko (Japanese breadcrumbs)
1 pound lump crabmeat, drained and shell pieces removed
1 tablespoon olive oil, divided

Rémoulade:
1/4 cup canola-based mayonnaise $
1 tablespoon chopped shallots
1 1/2 tablespoons capers, drained and chopped
2 teaspoons Creole mustard
1 teaspoon fresh lemon juice
1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt

Preparation

1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
2. 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.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.


Amount per serving

Calories: 292
Fat: 22g
Saturated fat: 1.6g
Monounsaturated fat: 7.8g
Polyunsaturated fat: 10.2g
Protein: 18.7g
Carbohydrate: 5g
Fiber: 0.5g
Cholesterol: 161mg
Iron: 1.2mg
Sodium: 571mg
Calcium: 53mg

Replies

  • coliema
    coliema Posts: 7,646 Member
    You, with the crab rangoon and the crab cakes....come cook for me :)

    Thanks for posting, I loveeeeee crab!
  • ashlielinn
    ashlielinn Posts: 920
    Bump!
  • misstori09
    misstori09 Posts: 41 Member
    Bump
  • LoosingMyLast15
    LoosingMyLast15 Posts: 1,457 Member
    **************SERVING SIZE IS TWO CRABCAKE*************
    AND ONE AND A HALF tBSP Rémoulade:


    Usually Crab cakes with all the additives are about 780 calories, these take out almost 500 calories.. OMGoodness.. thata alot. that means you can eat 3 for the price of calories for one..
    Ingredients:

    Crab cakes:
    2 tablespoons finely chopped fresh chives
    1 tablespoon chopped fresh flat-leaf parsley
    1 1/2 tablespoons canola-based mayonnaise (such as Spectrum brand) $
    1/2 teaspoon grated lemon rind
    1 tablespoon fresh lemon juice
    1/4 teaspoon freshly ground black pepper
    1/8 teaspoon ground red pepper
    1 large egg
    1/3 cup panko (Japanese breadcrumbs)
    1 pound lump crabmeat, drained and shell pieces removed
    1 tablespoon olive oil, divided

    Rémoulade:
    1/4 cup canola-based mayonnaise $
    1 tablespoon chopped shallots
    1 1/2 tablespoons capers, drained and chopped
    2 teaspoons Creole mustard
    1 teaspoon fresh lemon juice
    1/4 teaspoon ground red pepper
    1/8 teaspoon kosher salt

    Preparation

    1. To prepare crab cakes, combine first 8 ingredients. Add panko and crab, tossing gently to combine. Cover and refrigerate 30 minutes.
    2. 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.
    3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 crab cakes to pan; cook 4 minutes or until bottoms are golden. Carefully turn cakes; cook 4 minutes or until bottoms are golden and crab cakes are thoroughly heated. Remove cakes from pan; keep warm. Wipe pan dry with paper towels. Heat remaining 1 1/2 teaspoons oil in pan. Repeat procedure with remaining 4 crab cakes.
    4. To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients in a small bowl; stir with a whisk. Serve with crab cakes.


    Amount per serving

    Calories: 292
    Fat: 22g
    Saturated fat: 1.6g
    Monounsaturated fat: 7.8g
    Polyunsaturated fat: 10.2g
    Protein: 18.7g
    Carbohydrate: 5g
    Fiber: 0.5g
    Cholesterol: 161mg
    Iron: 1.2mg
    Sodium: 571mg
    Calcium: 53mg

    bump - how much this would be minus the sauce?
This discussion has been closed.

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