Crab Cakes -Balanced and Healthy - CD Recipes - CookingDistrict.com
Cooking District Recipes

Crab Cakes -Balanced and Healthy

Categories: Healthy
Portions:
40
Step 1
5 lb • Jumbo lump crabmeat
2 tbsp • Chives • sliced thin
2 tbsp • Parsley • chopped
4 tbsp • Old Bay seasoning
1 1/4 lb • Potatoes • cooked and mashed
1 tbsp • Dijon mustard
1 tbsp • Thyme-fresh • chopped
Pick crabmeat to remove shells. Add in chives, parsley, Old Bay, dijon mustard, thyme, and potatoes. Mix gently to incorporate.
Step 2
6 • Egg whites
1 tbsp • Lemon juice-fresh
2 tbsp • White wine
In a stainless steel bowl, add in the egg whites, lemon juice and white wine. Whip to form soft peaks. Fold into crab mixture and mold into 3 oz. crab cakes.
Step 3
2 • Egg whites
1 tbsp • Chives
Panko as needed
Place egg whites in a metal pan. Dip the crab cakes in the egg whites and then in the crumbs with chives.

Sauté to a crisp, golden brown in a nonstick pan sprayed with vegetable spray.
Nutritional Analysis
Calories72.5 
Protein12.7g
50.8
70%
Carbs2.9g
11.6
16%
Fat.8g
7.2
10%
Cholesterol51mg 
Sodium206mg 
Information is on a per portion basis.
Notes
Serve with spicy greens such a mizuna, frisee mustard and arugala with salsa, mojo or tomato confit dressed with nutritional vinaigrette

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