These fresh-tasting, easy crab cakes are perfect for dinner any night of the week--just serve them with a simple, low-carb mustard sauce or 1/2 tablespoon of mayonnaise.
Ingredients
- 1.75 pounds cooked crabmeat
- 2 large eggs
- 1.5 tablespoons mayonnaise
- 1 tablespoon diced red bell pepper
- 1 tablespoon diced green bell pepper
- 1 tablespoon chopped fresh parsley
- 1 tablespoon baking powder
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning , such as Old Bay®
- 1 serving cooking spray
Instructions
-
1
Mix crabmeat, eggs, mayonnaise, red and green bell peppers, parsley, baking powder, Worcestershire sauce, and seafood seasoning in a large bowl until blended.
-
2
Spray a large skillet with cooking spray and heat over medium-high heat.
-
3
Working in batches, use a tablespoon to carefully spoon poker chip-sized mini "cakes" into the skillet; batter will be loose. Cook on one side until firm, about 2 minutes. Flip and cook until lightly browned and heated through, about 1 minute more.
Nutrition Facts
Per serving
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