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Mid-Atlantic Crab Cakes
Source: dLife

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

Prep Time: 35 minutes
Cook Time: 10 minutes
Difficulty: Intermediate

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
1 1/2 Fat , 1/2 Starch , 3 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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1 lb  cooked crab
1 each  eggs
3 tbsp  light mayonnaise
1 tbsp  chopped parsley
2 tsp  Worcestershire sauce
1 tsp  dry mustard
0 1/2 tsp  salt
0 1/4 tsp  white pepper
1 tsp  old bay seasoning
0 1/2 cup  bread crumbs
1 tbsp  unsalted butter
1 tbsp  canola oil
6 each  parsley sprigs
1 each  medium lemons
  1. Remove the cartilage from the crabmeat carefully to avoid breaking up the pieces.
  2. 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.
  3. Coat both sides of the crab cakes with the bread crumbs until they are well covered. Refrigerate for at least 4 hours.
  4. 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.

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