Mini Baked Crab Cakes

Mini Baked Crab Cakes
Summary

These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.

  • Prep time
    5 min
  • Servings
    5 Servings
  • Serving size
    2 crab cakes
Appetizers Dinner Foodie Lunch Sides Lower Carb Seafood
Nutrition Facts

Nutrition Facts

5 Servings

  • Serving Size
    2 crab cakes
  • Amount per serving Calories 60

  • Total Fat 1.5g
    • Saturated Fat 0g
  • Cholesterol 40mg
  • Sodium 280mg
  • Total Carbohydrate 4g
    • Dietary Fiber 1g
  • Protein 8g
Appetizers Dinner Foodie Lunch Sides Lower Carb Seafood
Ingredients

Ingredients

  • whole wheat bread (about 1 oz.)
    1 slice
  • egg whites
    2
  • hot pepper sauce
    1 tbsp
  • green onion (scallion) (minced)
    2
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • crab meat (6-ounce each, fancy white (or lump), drained)
    2 can
  • Cooking spray
    1
Directions

Directions

  1. Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.

  2. In a medium bowl, crumble the piece of whole wheat bread into small (pea sized) pieces. Add the egg whites, hot pepper sauce, scallions, salt and pepper and mix well until bread is softened, then fold in the crab meat.

  3. Portion 10 patties onto the baking sheet. Spray the patties liberally with cooking spray and bake on the top rack of the oven for 5 minutes. Flip the patties with the spatula and spray again with the cooking spray. Bake for an additional 5 minutes.

  4. Remove from the oven and let the crab cakes rest for 5 minutes before serving.

  5. Serve with optional dipping sauce (link to dipping sauce recipe at right)

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