| Servings: 3 |
Ingredients
- 1 cup mashed potatoes(no butter or milk)
- 1 large egg, beaten
- 2 tbsp no salt, dry bread crumbs, divided
- 1 tbsp finely chopped onion
- 1 tsp minced, dry parsley
- 1/2 tsp lime juice
- 1/8 tsp pepper
- 1 can crabmeat (113g) (drain, remove all bits of shell) (1/2 cup, 220mg sodium)
- 1/4 cup all-purpose flour
- 2-3 tbsp olive oil for frying
Directions
1. In a large bowl, combine the potatoes, egg, 1 tbsp bread crumbs, onion, parsley, lime juice and pepper. Gently stir in the crab. Shape into 6 patties. If mixture is too dry and crumbly, add in a bit of water so patty will hold together.
2. In a shallow bowl, combine flour and remaining bread crumbs. Coat patties with crumb mixture.
3. Heat oil to about 375° over medium-high heat.
4. Fry crab cakes, a few at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.
Makes 6 crab cakes (3 servings)
Lime butter for 3 servings – 3 tbsp unsalted, softened butter and 1 tbsp lime juice
Note-you can substitute other fish for the crab. Do not use the imitation crab as it is super high in sodium.
Original recipe from tasteofhome, adapted for lower sodium.
