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Crab Cakes

Servings 6 large crab cakes

Ingredients

  • 1/2 lb Crab meat or imitation crab small chunks
  • 1 c Seasoned Breadcrumbs
  • 3 T Mayonnaise
  • 3 T Greek yogurt plain, fat free
  • 1 T Dijon mustard
  • 1 Egg lightly beaten
  • 3 Egg Whites lightly beaten
  • 1/2 T Old Bay seasoning
  • 1 c White Onion chopped
  • 1 c Green Pepper chopped
  • 1/4 c Parsley flakes
  • If desired Remoulade Sauce

Instructions

  1. Flake crab meat into a large bowl.
  2. Add the bread crumbs, mayonnaise, yogurt, mustard, eggs, and seasoning.
  3. Mix in onion, peppers, and parsley until well combined
  4. Cover with plastic wrap and refrigerate for at least 30 minutes
  5. Heat large skillet with cooking spray to medium heat
  6. Shape mixture into six round cakes and place in skillet
  7. Cook for about 10 minutes on each side, or until golden brown and cooked through
  8. Serve warm and top with Remoulade Sauce, if desired

Recipe Notes

*Modified from SkinnyTaste Baked Salmon Cakes