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Maryland Crab Cakes*




Source of Recipe


JoAnna Lund


List of Ingredients




3 tbsps Kraft fat-free mayonnaise
2 tbsps yellow mustard
1-1/2 tsps Worcestershire sauce
1 egg or equivalent in egg substitute
3 (4.5 oz drained weight) cans crabmeat, drained and flaked
6 tbsps Bisquick Reduced Fat Baking Mix
2 tsps dried parsley flakes

In a large bowl, combine mayonnaise, mustard, Worcestershire sauce, and egg. Add crabmeat, baking mix, and parsley flakes. Mix well to combine. Using a 1/4-cup measuring cup as a guide, form into 12 cakes. Place cakes on a hot griddle sprayed with butter-flavored cooking spray. Brown for 3 to 4 minutes on each side.

Serves 6 (2 each)
106 Calories;2g Fat;15g Protein;7g Carbs;442mg Sodium;0g Fiber
Exchanges: 2-1/2 Meat; 1/2 Starch



Recipe