Far East Crab Cakes

Yield: 4 servings

Exchanges per serving:
2 Lean Meat
½ Starch

Per serving:
Calories 129
Carbohydrate 6.6g
Protein 13.7g
Fat 5.0g
Cholesterol 68mg
Fiber 0.3g
Sodium 283mg


2 6-ounce cans lump crabmeat, drained
½ cup finely chopped water chestnuts
¼ cup soft breadcrumbs
1 tablespoon plus 1 teaspoon dried parsley flakes
½ teaspoon pepper
½ teaspoon dark sesame seed oil
3 tablespoons reduced-calorie mayonnaise
Vegetable cooking spray
Lemon wedges (optional)
Green onion fan (optional)


1. Combine first 7 ingredients in a small bowl; stir well. Shape into 8 patties.

2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once.

3. Transfer to a serving platter. If desired, garnish with lemon wedges and a green onion fan.


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