Low Fat Baked Crab Cakes

Name: Low Fat Baked Crab Cakes
Total time: 30 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 12 square saltine (soda) crackers, (crushed into crumbs); ⅓ cup chopped fresh parsley; 2 tablespoons low fat plain yogurt ((or sour cream)); ⅓ cup chopped roasted red pepper ((from a jar)); 1 tablespoon water; 1 tablespoon freshly squeezed lime juice; 2 to 3 dashes hot pepper sauce, (to taste); salt, (to taste); 1 pound fresh crab meat, (picked over for shells and cartilage); 2 large egg whites

These are a delicious reduced fat appetizer version of crab cakes, but they're great for a light dinner, too.

⏱️ 30 min 🔪 Prep: 20 min 🔥 Cook: 10 min 📊 Medium 👁️ 36 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

12 square saltine (soda) crackers, (crushed into crumbs)
⅓ cup chopped fresh parsley
2 tablespoons low fat plain yogurt ((or sour cream))
⅓ cup chopped roasted red pepper ((from a jar))
1 tablespoon water
1 tablespoon freshly squeezed lime juice
2 to 3 dashes hot pepper sauce, (to taste)
salt, (to taste)
1 pound fresh crab meat, (picked over for shells and cartilage)
2 large egg whites

Steps

Preheat the oven to 425°F, and spray a large baking sheet with cooking spray (or line with parchment paper).
In a large mixing bowl, combine the saltine crumbs and parsley. Stir in the yogurt, red pepper, water, lime juice, 2 to 3 dashes of hot sauce, salt to taste, and the crab meat. Lightly mix the egg whites with a fork and stir them in. It is important that the mixture be thoroughly combined.
Using your hands, form 16 crab cakes and arrange them 1-inch apart on the prepared baking sheet. Bake for 10 to 12 minutes, turning the crab cakes with a spatula after 6 minutes. The crab cakes are done when they are browned and cooked through.