Directions:
- In a food processor, combine the crabmeat, pepper, celery and scallions. Pulse to finely chop. Add the egg whites, mayonnaise and 1/3 cup of the bread crumbs. Pulse to combine. Let stand 5 minutes.
- Heat over to 425°F Coat a large sheet pan with nonstick cooking spray. Place remaining 1/3 cup bread crumbs in a shallow dish. Using a heaping tablespoon, gently form small patties, each about 1/2 inch thick and 1 3/4 inches across. Coat with bread crumbs. Transfer to prepared baking sheet. Spray tops of crab cakes with cookin gspray. Bake for 20 minutes, turning once.
- Dipping sauce: In medium-size bowl, combine celery, mayonnaise, scallion, pickle relish and water or milk. Stir until ingredients are well blended. Refrigerate until serving. Once crab cakes are done baking, transfer to a serving platter and servie with dipping sauce on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 198.11 Kcal (829 kJ) | ||
| Calories from fat | 54.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.05g | 9% | |
|---|---|---|---|
| Cholesterol | 2.59mg | 1% | |
| Sodium | 181.76mg | 8% | |
| Potassium | 215.21mg | 5% | |
| Total Carbs | 13.26g | 4% | |
| Sugars | 4.18g | 17% | |
| Dietary Fiber | 2.12g | 8% | |
| Protein | 20.53g | 41% | |
| Vitamin C | 42.4mg | 71% | |
| Iron | 0.6mg | 3% | |
| Calcium | 40.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 79.24 Kcal (332 kJ) | ||
| Calories from fat | 21.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.42g | 9% | |
|---|---|---|---|
| Cholesterol | 1.04mg | 1% | |
| Sodium | 72.7mg | 8% | |
| Potassium | 86.08mg | 5% | |
| Total Carbs | 5.3g | 4% | |
| Sugars | 1.67g | 17% | |
| Dietary Fiber | 0.85g | 8% | |
| Protein | 8.21g | 41% | |
| Vitamin C | 17mg | 71% | |
| Iron | 0.2mg | 3% | |
| Calcium | 16.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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