Nutritional Info

Nutrition Facts

Serving Size 1 (20g)

Calories 45
Calories from Fat 38 (83%)
Amount Per Serving %DIV
Total Fat 4.2g 6%
Saturated Fat 0.4g 2%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.4g
Trans Fat 0.0g
Cholesterol 0.4mg 0%
Sodium 30.3mg 1%
Potassium 25.3mg 1%
Total Carbohydrate 0.9g 0%
Dietary Fiber 0.2g 1%
Sugars 0.4g
Protein 0.9g 2%

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Recipe Description
This is a simple and easy recipe for crab cakes that everyone loves.  Serve these as an appetizer, or as main dish.
Prep time
40 min
Cook time
8 min
Ready In
48 min


Serves Tool

Serves To:USMetric
1/4 Teaspoon(t)  cayenne pepper
1/4 Teaspoon(t)  black pepper
1 Teaspoon(t)  dijon mustard
6 Tablespoon(T)  italian breadcrumbs
1 Tablespoon(T)  fat free mayonnaise
1/4 Cup(c)  egg substitute
1 Pound(lb)  fresh lump crabmeat
2 Tablespoon(T)  canola oil
4 Tablespoon(T)  green onions, finely chopped
1 Tablespoon(T)  green bell pepper, finely chopped


Saute green pepper and onions in canola oil in a skillet until soft.  Drain and mix with crabmeat, egg substitute, mayonnaise, breadcrumbs, mustard, and black and cayenne pepper in a bowl.  Chill 20 minutes.  Form chilled mixture into 8 flat cakes.  Place cakes in a single layer in a skillet that has been coated with cooking spray.  Brown on each side over medium heat for about 5 to 8 minutes, or until golden brown and heated through.  Serve warm with Dijon Sauce.

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Crab Cakes
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