Authentic Maryland Crab Cakes Recipe | Easy & Delicious

Maryland Crab Cakes

YIELD Makes 6 servings

INGREDIENTS

1 pound fresh backfin crabmeat, cartilage removed 10 reduced-sodium crackers (2 inches each), crushed to equal 1/2 cup crumbs 1 stalk celery, finely chopped 1 green onion, finely chopped 1/4 cup cholesterol-free egg substitute 3 tablespoons fat-free tartar sauce 1 teaspoon seafood seasoning 2 teaspoons vegetable oil Lemon wedges or slices (optional)

PREPARATION:

1. Combine crabmeat, cracker crumbs, celery and onion in medium bowl; set aside.
2. Mix egg substitute, tartar sauce and seafood seasoning in small bowl; pour over crabmeat mixture. Gently mix so large lumps will not be broken. Shape into 6 (3/4-inch-thick) patties. Cover; refrigerate 30 minutes.
3. Spray large skillet with nonstick cooking spray. Add oil; heat over medium-high heat. Place crab cakes in skillet; cook 3 to 4 minutes on each side or until cakes are lightly browned. Garnish with lemon wedges or slices, if desired.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Serving Size: 1 crab cake (without garnish) Sodium 382 mg Protein 14 g Carbohydrate 8 g Cholesterol 44 mg Total Fat 4 g Calories from Fat 27 % Calories 127 DIETARY EXCHANGE: Meat 1-1/2 Starch 1/2