Delicious Salmon & Crab Cakes Recipe | Easy Homemade Cakes

INGREDIENTS

8 ounces cooked salmon 8 ounces cooked crab (lump crabmeat is best) 1 beaten egg or 1/4 cup egg substitute 1‑1/2 tablespoons reduced-fat mayonnaise 1 tablespoon minced fresh parsley 1 teaspoon dried dill weed 1/2 teaspoon salt substitute 1/2 teaspoon ground black pepper 1/2 teaspoon mustard 1/4 teaspoon low-sodium Worcestershire sauce 1/4 cup bread crumbs Nonstick cooking spray

PREPARATION:

1. Flake salmon and crab meat together in a medium mixing bowl. Add egg, mayonnaise, parsley, dill, salt substitute, pepper, mustard and Worcestershire sauce. Mix well.
2. Place bread crumbs on a shallow rimmed plate. Drop heaping 1/3 cup fish mixture into bread crumbs; shape into thick patty. Repeat with remaining mixture.
3. Spray large nonstick skillet with cooking spray; heat over medium heat. Cover; cook fish cakes 5 to 8 minutes, turning once. Serve with low-fat coleslaw or salsa if desired.

This recipe appears in: Northeastern NUTRITIONAL INFORMATION: Sodium 736 mg Protein 24 g Fiber <1 g Carbohydrate 5 g Cholesterol 114 mg Saturated Fat <1 g Total Fat 6 g Calories from Fat 33 % Calories 175 DIETARY EXCHANGE: Meat 3