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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mid-Atlantic Crab Cakes

Source: dLife

A new version of the traditional crab cake updated to be low in fat.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	209.7

Total Carbs	8.5 g

Dietary Fiber	0.6 g

Sugars	1.1 g

Total Fat	9.1 g

Saturated Fat	2.0 g

Unsaturated Fat	0.8 g

Potassium	313.2 mg

Protein	20.9 g

Sodium	763.1 mg

Dietary Exchanges 9.1 Fat, 0.0 Vegetables, 0.0 Fruits, 0.4 Starch, 2.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 lb cooked crab 1.0
1 each eggs 3.0
3 tbsp light mayonnaise 1.0
1 tbsp chopped parsley 2.0
2 tsp Worcestershire sauce 1.0
1 tsp dry mustard 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp white pepper 1.0
1 tsp old bay seasoning 0.5
0 1/2 cup bread crumbs 1.0
1 tbsp unsalted butter 1.0
1 tbsp canola oil 6.0
6 each parsley sprigs 1.0
1 each medium lemons

Directions

Remove the cartilage from the crabmeat carefully to avoid breaking up the pieces.
Combine the egg, mayonnaise, parsley, Worcestershire sauce, mustard, salt, pepper, and seafood seasoning. Fold the crab meat gently into the mixture. Form into 6 cakes.
Coat both sides of the crab cakes with the bread crumbs until they are well covered. Refrigerate for at least 4 hours.
Heat the butter and oil in a skillet. Cook the crab cakes until browned, about 5 minutes on each side. Garnish with a parsley sprig and a lemon wedge.