See Also: Maryland Crab Cakes(recipes)
Crab Cakes(recipes)
Baltimore Crab Cakes(recipes)
Salmon and Crab Cakes(recipes)
Chesapeake Crab Cakes(recipes)
Crab Cakes Canton(recipes)
Crab cakes and mayonnaise(recipes)
Krungthep crab and coconut cakes(recipes)
Spiced crab cakes with tamarind mayonnaise(recipes)
Southern Crab Cakes with Rémoulade Dipping Sauce(recipes)

pinochle (oh) and Maryland Crab Cakes (recipes)


pinochle (oh)



[Date: 1800-1900; Origin: Probably from German dialect binokel type of card game]
an American card game

Maryland Crab Cakes (recipes)


Maryland Crab Cakes

Yield: Makes 6 servings



Ingredients:



1pound fresh backfin crabmeat, cartilage removed

10reduced-sodium crackers (2 inches each), crushed to equal 1/2 cup crumbs

1stalk celery, finely chopped

1green onion, finely chopped

1/4cup cholesterol-free egg substitute

3tablespoons fat-free tartar sauce

1teaspoon seafood seasoning

2teaspoons vegetable oil

Lemon wedges or slices (optional)









Preparation:





1.Combine crabmeat, cracker crumbs, celery and onion in medium bowl; set aside.2.Mix egg substitute, tartar sauce and seafood seasoning in small bowl; pour over crabmeat mixture. Gently mix so large lumps will not be broken. Shape into 6 (3/4-inch-thick) patties. Cover; refrigerate 30 minutes.3.Spray large skillet with nonstick Cooking spray. Add oil; heat over medium-high heat. Place crab cakes in skillet; cook 3 to 4 minutes on each side or until cakes are lightly browned. Garnish with lemon wedges or slices, if desired.









Nutritional Information:







Serving Size: 1 crab cake (without garnish)







Sodium

382 mg







Protein

14 g







Carbohydrate

8 g







Cholesterol

44 mg







Total Fat

4 g







Calories from Fat

27 %







Calories

127









Dietary Exchange:







Meat

1-1/2







Starch

1/2