Crab cakes are baked,not fried

Good for you

July 24, 1991|By Sherrie Clinton | Sherrie Clinton,Evening Sun Staff

THESE PLUMP, INVITING crab cakes have been pared down to reduce calories but not taste. I developed this recipe out of dieter's desperation. I hungered for a real Maryland crab cake but the only recipes I could find called for eggs, bread crumbs, mayonnaise and, worst of all, frying in oil.

Crab meat in itself is not fattening. Four ounces has about 125 calories according to Noreen L. Eberly at the State of Maryland Department of Agriculture.

These spicy crab cakes use crumbled, toasted "diet" bread instead of bread crumbs and egg substitute instead of whole eggs. Plus the dish is baked not fried.

Try serving the crab cakes with a marinated green bean salad.Mix together cooked or canned green beans with a reduced calorie,fat-free salad dressing.I like to use a mixture of Kraft's Italian and Catalina dressings.Serve chilled.

One crab cake has 125 calories.

Sherrie's Crab Cakes 1/2 cup (4 ounces) crabmeat, picked over

Seafood seasoning (Wye River's Spicy Black is good)

2 tablespoons finely chopped scallions

Dash of hot sauce

2 slices dry-toasted reduced-calorie bread (40 calories a slice)

2 to 3 tablespoons egg substitute

Mix crab meat with seasoning scallions,and hot sauce. Toast bread very dry but don't burn.crumble into crab meat mixture.Carefully mix in egg substitute,use just enough to hold mixture together.Form into two crab cakes,firmly but gently pressing the mixture together.Wrap well and let sit in refrigerator for at least two hours or overnight.

Preheat oven to 350 degrees. Spray a baking dish with non-stick coating such as PAM. Place crab cakes in dish and bake until golden brown, turning once, about 20 to 25 minutes.

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