Crab Cakes for Two

Author: Canadian Living

Serve this skillet supper with chili or seafood sauce, or quick tartar sauce (see below). Use 1 can (7-1/2 oz/213 g) salmon, drained and mashed, in place of crabmeat, if desired.

  • Portion size 2 servings

Ingredients

  • 4 oz surimi (imitation crabmeat), finely chopped
  • 2/3 cups mashed potatoes
  • 3 tablespoons finely chopped green onions
  • 3 tablespoons finely chopped sweet red peppers
  • 2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 pinch pepper
  • 2 tablespoons dry bread crumbs
  • 1 teaspoon butter
  • 1 teaspoon vegetabIe oil

Method

In bowl, mix together crabmeat, potatoes, onions, red pepper, juice, mustard and pepper. Shape into 4 patties, each about 1/2 inch (1 cm) thick.

Spread bread crumbs on waxed paper; press patties into crumbs, coating evenly.

In nonstick skillet, heat butter and oil over medium heat; cook patties for 3 to 4 minutes per side or until browned on outside and heated through.

Nutritional facts <b>Per serving:</b> about

  • Sodium 828 mg
  • Protein 10 g
  • Calories 186.0
  • Total fat 6 g
  • Cholesterol 18 mg
  • Saturated fat 2 g
  • Total carbohydrate 25 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 8.0
  • Vitamin C 37.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab Cakes for Two

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