- Joined
- Oct 8, 2001
Cajun Crab Cake Sandwiches
1 cup (8 oz) cooked fresh or frozen crabmeat
½ c chopped onion
½ c chopped celery
6 TBSP cracker meal
2 TBSP nonfat mayo
½ tsp Cajun seasoning blend
2 (1 oz) hard rolls
Lettuce leaves
1 TBSP tartar sauce
Combine the crabmeat, onion, celery, 4 TBSP of cracker meal, mayo, and Cajun seasonings in med bowl; shape mixture into 2 small patties.
Place remaining 2 TBSP cracker meal onto a plate; add patties, turning to coat evenly. Spray a nonstick skillet with nonstick spray; over med heat add the crab patties, cooking (turning once) until brown on both sides
Split the rolls and layer each with lettuce leaves, crab cake, tartar sauce and top with remaining roll half.
Serving 2 351 cal, 9 g fat, 39 g carb, 2 g fib, 28 g protein PTS 7
Best of WW Magazine cookbook
1 cup (8 oz) cooked fresh or frozen crabmeat
½ c chopped onion
½ c chopped celery
6 TBSP cracker meal
2 TBSP nonfat mayo
½ tsp Cajun seasoning blend
2 (1 oz) hard rolls
Lettuce leaves
1 TBSP tartar sauce
Combine the crabmeat, onion, celery, 4 TBSP of cracker meal, mayo, and Cajun seasonings in med bowl; shape mixture into 2 small patties.
Place remaining 2 TBSP cracker meal onto a plate; add patties, turning to coat evenly. Spray a nonstick skillet with nonstick spray; over med heat add the crab patties, cooking (turning once) until brown on both sides
Split the rolls and layer each with lettuce leaves, crab cake, tartar sauce and top with remaining roll half.
Serving 2 351 cal, 9 g fat, 39 g carb, 2 g fib, 28 g protein PTS 7
Best of WW Magazine cookbook
