Crab Cakes with Cheddar Cheese
INGREDIENTS
- 2 pkgs. (6 oz. each) refrigerated lump crabmeat*
- 3/4 cup (3 oz.) Sargento® Deli Style Sliced Vermont Sharp White Cheddar Cheese or Shredded Sharp Cheddar Cheese
- 3/4 cup fresh bread crumbs
- 1/4 cup low fat mayonnaise
- 1 large egg white
- 1/4 cup chopped green onions
- 2 tsp. butter
- 2 tsp. canola oil
- 4 lemon wedges
- Prepared tartar sauce (optional)
DIRECTIONS
- 1
In a medium bowl, combine crabmeat, cheese, breadcrumbs, mayonnaise, egg white and green onions. Mix well; shape to form 4 large or 16 small patties about 1/2-inch thick. (At this point, patties may be covered and refrigerated up to 4 hours before cooking.)
- 2
Heat butter and oil in a 12-inch nonstick skillet over medium heat until butter melts and mixture is hot. Add crab cakes; cook 4 minutes per side or until golden brown.
- 3
Serve warm with lemon wedges and, if desired, tartar sauce.
SUMMARY
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Yield: Serves: 4 as a main dish or 8 as appetizers
HELPFUL HINTS
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See Nutrition Facts
Serves: 4 as a main dish or 8 as appetizers
Amount Per Serving
Calories 356
Total Fat 18.1g
Saturated Fat 6.4g
Trans Fat 4.0g
Polyunsaturated Fat 0.9g
Cholesterol 91g
Sodium 770g
Carbohydrates 22g
Protein 27g
Dietary Fiber 2g
Vitamin A 24g
Vitamin C 25g
Calcium 264g
Iron 2g
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