Kjerstin’s Crab Cakes

MY MOTHER'S recipe for crab cakes is very light, but tastes rich. These crab cakes are versatile, too. I've served them for brunch alongside fried eggs and hash browns and they make a great crabcake sandwich when placed between slices of toast. You can hold the crabcake mixture in the refrigerator for up to three days and make fresh crabcakes in an instant.

Ingredients

4 Servings

1 pound crab meat,
 fresh or canned
1/4 cup breadcrumbs
1 egg
2 tablespoons reduced fat
  mayonnaise
1 tablespoon bay seasoning

1/2 tablespoon mustard
juice of 1 lemon
dash of Worchestershire sauce
dash of cayenne pepper
a few drops of Louisiana-style
 hot sauce (or Tabasco)

Directions

• Mix the crab meat lightly with the breadcrumbs. In a separate bowl, mix the egg, mayonnaise, bay seasoning, mustard, lemon juice, Worchestershire, cayenne pepper and hot sauce.
• Mix it all together and make 8 small patties.
• Fry in a pan over low to medium heat with a little oil, butter, or oil spray until lightly brown on each side.

Per Serving

calories 230
total fat 10g
saturated fat 1.5g

carbohydrate 7g
dietary fiber 0g
protein 26g