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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 with about 1 tbsp dipping sauce
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Step-By-Step Instructions:
- Preheat oven to 425 degrees. Coat a baking sheet with cooking spray.
- 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.
- 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.
- Remove from the oven and let the crab cakes rest for 5 minutes before serving.
- 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 with about 1 tbsp dipping sauce
- Amount per serving Calories 100
-
Total Fat
1.5g
- Saturated Fat 0.3g
- Trans Fats 0g
- Cholesterol 40mg
- Sodium 450mg
-
Total Carbohydrate
14g
- Dietary Fiber 1g
- Total Sugars 9g
- Added Sugars 0g
- Protein 8g
- Potassium 310mg
- Phosphorous 150mg
Ingredients
whole wheat bread
1 slice
egg whites
2
hot pepper sauce
1 tbsp
green onion (scallion) (minced)
2
salt
1/4 tsp
black pepper
1/4 tsp
fancy white (or lump) crab meat) (drained)
2 (6-oz) cans
nonstick cooking spray
1
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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