LFLC Crab Cakes

2
Sherri Williams

By
@logansw

This is my healthier version of my crab cakes. These are Low Fat/Low Carb and simply delicious. I hope that you will try these for your next cocktail party of as a dinner entree. This recipe will make 12 regular cakes or 24 mini cakes. Happy Cooking! sw:)

Rating:

★★★★★ 2 votes

Comments:
Serves:
4-6 regular
Prep:
15 Min
Cook:
20 Min

Ingredients

  • 1 lb
    1 lb. lump or crab claw meat (fresh or pasteurized)
  • 1 large
    egg, beaten
  • 2 Tbsp
    mayonnaise, low fat
  • 1 tsp
    dijon mustard
  • 1/4 c
    red, yellow or green pepper, chopped
  • 2 small
    green onion stalks, chopped
  • 1 Tbsp
    italian parsley, chopped
  • 1 tsp
    old bay seasoning
  • 1 Tbsp
    lemon, zest
  • 1 tsp
    worcestershire sauce
  • 3 Tbsp
    buttermilk, non-fat
  • 1 Tbsp
    oat bran
  • ·
    olive oil spray, fat free
  • SPICY LFLC TARTAR SAUCE

  • 1/2 c
    mayonnaise, low fat
  • 1 1/2 Tbsp
    dill pickle relish
  • 1/2 medium
    lemon juice, fresh
  • 1 tsp
    dill, dried
  • 1 tsp
    sriracha hot sauce
  • ·
    salt to taste

How to Make LFLC Crab Cakes

Step-by-Step

  1. Mix buttermilk and oat bran together. Let sit for 3-5 minutes.
  2. In a mixing bowl combine all ingrediients.
  3. Make (12) 2-3 inch cakes.
  4. Chill in fridge for at least 30 minutes
  5. In a large oven proof skillet on the stove, spray with olive oil spray. Brown crab cakes on one side. spray the tops of the crab cakes.
  6. Preheat oven to 350 degrees
  7. Flip the crab cakes over and place in the oven to finish cooking. This should take about 8-10 minutes.
  8. Serve with low fat tartar sauce.

Printable Recipe Card

About LFLC Crab Cakes




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