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Mini Baked Crab Cakes
5 min prep time
10 min cook time
5servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make Mini Baked Crab Cakes
These crab cakes make a great party appetizer or on top of a field green salad with lite balsamic vinaigrette.
5 min prep time
10 min cook time
5servings
2 crab cakes + about 1 tbsp dipping sauce
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Step-By-Step Instructions:
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Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
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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.
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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.
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Remove from the oven and let the crab cakes rest for 5 minutes before serving.
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While the crab cakes cool, prepare the dipping sauce: combine apricot preserves, chili garlic sauce, and soy sauce in a small bowl.
Nutrition facts
5 Servings
-
Serving Size
2 crab cakes + about 1 tbsp dipping sauce
- Amount per serving Calories 80
- % Daily value*
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Total Fat
1.5g
2%
- Saturated Fat 0g 0%
- Trans Fats 0g
- Cholesterol 50mg 17%
- Sodium 480mg 21%
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Total Carbohydrate
13g
5%
- Dietary Fiber 1g 4%
- Total Sugars 1g
- Protein 10g
- Potassium 60mg 1%
Ingredients
whole wheat bread
1 slice
egg whites
2 large
hot sauce
1 tbsp
green onion (scallion) (minced)
2 stalks
salt
1/4 tsp
black pepper
1/4 tsp
fancy white (or lump) crab meat) (drained)
2 (6-oz) cans
nonstick cooking spray
1 spray, 0.25g
lower sodium soy sauce
1 tsp
Thai style chili garlic sauce
1 tsp
no-sugar-added apricot preserves
1/2 cup
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