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Perfect Crab Cakes
Heart Healthy Crab Cakes
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These crab cakes are made using the same recipe as our Perfect Crab Cakes™ with slight modifications to make them hearty healthy for those of us who watch our cholesterol and saturated fat. Made by hand, they contain our superb jumbo lump crab meat.
Eight 3.8 oz. crab cakes.
Ingredients
Jumbo lump crab meat, backfin crab meat, pasturized egg white, no salt cracker crumbs, no fat mayonnaise, margarine, no salt worcestershire sauce, water, dried egg whites, mustard, seasonings, parsley.
Cooking Instructions
Baking:
(preferred method)Preheat oven to 375° Brush tops of crab cakes with a thin layer of mayonnaise, or a little bit of melted butter. Spray a cookie sheet with a thin layer of no-stick cooking spray. Bake for approximately 20-25 minutes, or until golden brown and bubbly on top. For an extra crispy crab cake, turn on broiler for last 2-4 minutes of baking.
Pan Fry:
Thaw completely under refrigeration then cook covered in frying pan at medium temperature for approximately 6-8 minutes per side. Crab cakes may be cooked from a frozen state using a lower temperature and cooking for a longer period of time.
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