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MD CRAB CAKES πŸ¦€




Trying to pretend that summer isn’t over with this week’s recipe πŸ– If you’re trying to limit your fat and saturated fat intake, try incorporating some more seafood! 🐟🐚🦐 Seafood like crab, clams, oysters, scallops, shrimp, etc. are VERY lean sources of protein, and are super tasty! Buying local when possible is a great way to avoid crazy high prices πŸ’΅ and we’re lucky enough to live in an area with tons of fresh seafood! πŸ€—


Servings: 4

Calories per serving: 149 cal

Protein per serving: 24 g

Carbs per serving: 7 g

Fat per serving: 3 g (0.4 g sat. fat)


Ingredients:

1 lb lump blue crab meat

2 Tbsp light mayonnaise

1/2 cup Panko

1/2 tsp Worcestershire sauce

1/2 tsp Dijon mustard

1 egg (scrambled)

1 tsp Old Bay seasoning

Juice of 1 lemon


Directions:

1. Mix all wet ingredients and spices in a large bowl, then add lump crab meat and panko. Mix together with fingers until the mixture starts to stick.Β 

2. Shape mix into 4 crab cakes, and add to olive-oil sprayed pan (preferably glass). Set oven to broil, and cook on high for 10 mins, then flip each crab cake and broil for another 10 mins.

3. Then let cook and enjoy! πŸ˜‹ (I served mine with a homemade tartar sauce and more lemon)

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