Kim's Crab Cakes
Source of Recipe
Kim's kitchen
Recipe Introduction
5 points
List of Ingredients
1/3 package imitation crab meat or amount of your choosing
1 slice bread (I use a store brand light Jewish rye that's incredible - I liked the rye flavor in the finished cake)
Splash of Egg Beaters (amount will vary depending on amount of crab/bread) - you don't need much.
1 clove garlic, minced
3 red pearl onions, minced or equivalent amount minced red onion
Spices to taste (I used a dash of red pepper, Old Bay Seasoning, dry mustard, and cilantro) Recipe
Shred imitation crab. Toast the bread until all moisture is gone and break up and grind into fine bread crumbs. Combine in bowl: crab, bread crumbs, onion, garlic, spices. Add Egg Beaters in small increments until mixture just starts to bind - you really don't need much. Using your hands, form into cakes and place in med. hot skillet. I still needed my oil requirement for the day, so I cooked them in 1 tsp olive oil, but you could substitute Pam if desired. I cooked till slightly brown on bottom, flipped them and covered the skillet to finish cooking. Watch for doneness (I guessed), being careful not to burn the bottoms. I served with Dijon mustard and Gulden's brown mustard for dipping.
Notes: Using the ingredients and oil listed above, these two HUGE crab cakes were 5 points. Your points may vary depending on brands used or substitutions for oil, etc. Points breakdown: Imitation crab: 3 points. Bread: This brand is two slices for 1 point - I only used 1 slice, so with the splash of egg substitute, I counted both as 1 point. Oil: 1 point.
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