Maryland Crab Cakes with Horseradish Sauce
Recipe from
Better Homes and Gardens
This bite-size version of an East Coast classic makes a terrific appetizer for any party.
Servings:
Makes 9 appetizer servings.
Prep Time:
15 mins
Total Time:
30 mins
Ingredients
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1 6-ounce packagefrozen cooked crab, thawed, drained, and flakedsee savings
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1/2 cupfine dry bread crumbssee savings
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2 tablespoonsfinely chopped green onionsee savings
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2 tablespoonsfinely chopped green sweet peppersee savings
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2 tablespoonsfat-free mayonnaise dressing or salad dressingsee savings
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1/2 teaspoondry mustardsee savings
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1/2 teaspoonfinely shredded lemon or lime peelsee savings
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1egg whitesee savings
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1/8 teaspoonpeppersee savings
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Nonstick spray coatingsee savings
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1/4 cupplain low-fat yogurtsee savings
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2 tablespoonsfat-free mayonnaise dressing or salad dressingsee savings
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2 tablespoonsfinely chopped green onionsee savings
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1-1/2 teaspoonprepared horseradishsee savings
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1 teaspoonfinely snipped fresh parsleysee savings
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Directions
1.
In a medium mixing bowl combine the crabmeat, bread crumbs, green onion, sweet pepper, mayonnaise or salad dressing, egg white, mustard, lemon or lime peel, and black pepper. Mix well. (If mixture seems dry, stir in 1 tablespoon milk.)
2.
Gently shape mixture into 18 small patties. Spray a shallow baking pan with nonstick coating. Place patties in pan. Bake in a 350 degree F oven about 15 minutes or until the patties are a light golden brown.
3.
Meanwhile, in a small bowl stir together yogurt, mayonnaise, green onion, horseradish, and parsley. Pass sauce with hot crab cakes. Makes 9 appetizer servings.
Nutrition information
Per serving: Calories 43, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 19 mg, Sodium 178 mg, Carbohydrate 4 g, Fiber 0 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 3%, Iron 2%.
Percent Daily Values are based on a 2,000 calorie diet
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