Each of these jumbo crab cakes has less than 13 grams of fat and they taste great! Serve with coleslaw, corn on the cob and watermelon. Crab cakes reheat successfully in the microwave or freeze them individually, tightly wrapped.
Preheat oven to 400 degrees.
Place the bread in a blender and process briefly to make coarse crumbs.
In a mixing bowl, beat the eggs until foamy, then beat in the mayonnaise and mustard.
Pick over the crab and remove any bits of cartilage. Add to the bowl. Mix in the bread crumbs, onions or shallots, seafood seasoning and salt. Gently shape the mixture into 4 round or oval patties at least 1" thick.
Using the oil, brush circles the size of your crab cakes on a baking sheet. Arrange the crab cakes on the oiled circles and bake on the middle shelf of the oven for 15 to 20 minutes, or until the tops are dry and lightly browned.
Run a broad spatula under the crab cakes to loosen them from the baking sheet. Invert the crab cakes onto serving plates. Serve hot.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (279g)|
|Recipe Makes: 4|
|Calories from Fat: 173 (46%)|
|Amt Per Serving||% DV|
|Total Fat 19.3g||26 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 579.6mg||178 %|
|Sodium 2349.8mg||81 %|
|Potassium 429.9mg||11 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 11.6g|
|Protein 37.5g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 379
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.