Prep Time 10 minutes |
Cook Time 10 minutes |
Servings 8 servings |
Ingredients
- 1 cup Panko bread crumbs divided
- 1 egg
- 2 tablespoons skim milk
- 1/2 cup chopped green onions
- 2 teaspoons dijon mustard
- 1 teaspoon worcestershire sauce
- 1/4 teaspoon hot sauce
- 1 16-ounce container lump or white crabmeat picked through for shells
- 1 tablespoon olive oil
Ingredients
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Instructions
- In bowl, mix 1/2 cup panko crumbs, egg, milk, green onions, mustard, Worcestershire, and hot sauce mixing well with fork. Carefully, fold in crabmeat and with hands mold into eight crab cakes.
- Coat crab cakes with remaining 1/2 cup panko, pressing gently to make crumbs adhere. Refrigerate 30 minutes or time permitting.
- In large nonstick skillet, heat oil and cook crab cakes 3-4 minutes, spray nonstick cooking spray on top crab cake, flip and cook another 3-4 minutes or until done.
Nutritional Info
Nutritional info per serving: Calories 117, Calories from Fat 25%, Fat 3g, Saturated Fat 1g, Cholesterol 66mg, Sodium 272mg, Carbohydrates 7g, Dietary Fiber 1g, Total Sugars 1g, Protein 14g, Dietary Exchanges: 1/2 starch, 2 lean meat
Terrific Tip: Serve as a main course, or make miniatures for appetizers.
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