From Low-Carb Cooking Magazine - 2013 - Pg. 24
In a large bowl whisk together egg white, mayonnaise mustard and hot pepper sauce. Stir in sweet pepper, parsley, green onion, dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed. using wet hands, firmly shape mixture into 6 1/2-inch thick patties. Place in a 15x10x1-inch baking pan. Cover; chill 30 minutes.
Prepare Lime Dressing by whisking together all ingredients; set aside. In a very large bowl combine greens, endive, and tomato. Cover and chill until ready to serve.
Preheat oven to 300F. Place the remains 3/4 cup bread crumbs in a shallow dish. Dip crab cakes into bread crumbs, turning to coat both sides. Generously coat a large nonstick skillet with cooking spray; heat over medium heat. Add three of the crab cakes. Cook 8 to 10 minutes or until golden brown and heated through (160F), very carefully turning once halfway through cooking time. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining three crab cakes.
To serve, toss greens mixture with Lime dressing; divide among three serving plates. Top with warm crab cakes. If desired, garnish with lime and/or dill sprigs.
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Serving Size: 1 Serving (275g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 269 | ||
Calories from Fat: 70 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.3g | 6 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 123.2mg | 38 % | |
Sodium 814.9mg | 28 % | |
Potassium 713.5mg | 19 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 15.2g | ||
Protein 31.7g | 45 % | |
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: 269
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