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Too many crabcakes are like breaded hockey pucks. These crabcakes are mixed with a light filling of egg whites, lemon juice, fresh dill and Old Bay seasoning. (Be sure not to over mix.) Then, they’re baked instead of fried.
CRABCAKES WITH LITTLE FILLER
- 1 can or pouch (16 ounces) crab meat
- 2 egg whites
- 3 tablespoons reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh dill
- ½ teaspoon Old Bay seasoning
- ½ cup panko or whole-wheat bread crumbs
Heat the oven to 350 Fahrenheit. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning; mix well. Weigh out 4 ounces for each crabcake.
In a separate bowl, toss each cake in Panko crumbs to form crust. Continue the process until all crabcakes are coated with Panko crumbs. Once coated, place crabcakes on baking sheet. Bake in oven for 20 minutes or until cakes are browned on top.
Nutritional information per 1 crabcake
124 calories; 3 g total fat; 0 g saturated fat; 0 g transfat; 0 g monounsaturated fat; 100 mg cholesterol; 877 mg sodium; 7 g total carbohydrate; 0 g dietary fiber; 1 g total sugars; 18 g protein.
These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.