Healthy Baked Crab Cakes

Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible!

baked-crab-cakes

Yield :

Makes 6 Servings (2 Crab Cakes Per Serving)
WW POINTS per serving: 4

Ingredients :

1 pound chopped crabmeat
2 cups fresh whole-wheat breadcrumbs
1/2 red bell pepper, minced
3 scallions, sliced
1/4 cup reduced-fat mayonnaise
2 large eggs
1 large egg white
10 dashes hot sauce, such as Tabasco
1/2 teaspoon celery salt
1/4 teaspoon freshly ground pepper
6 lemon wedges, for garnish

Preparation :

Preheat oven to 450°F. Generously coat a 12-cup nonstick muffin pan with cooking spray.

Mix crab, breadcrumbs, bell pepper, scallions, mayonnaise, eggs, egg white, hot sauce, celery salt and pepper in a large bowl until well combined. Divide mixture evenly among muffin cups. Bake until crispy and cooked through, 20 to 25 minutes. Serve with lemon wedges.

Nutritional Info :

Calories 183, Sat. Fat 2 g, Cholesterol 123 mg, Carbs 18 g, Fiber 6 g, Protein 21 g

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