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Lemon Crab Cakes Over Greens
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Nutrition Facts
Serving Size 178 g
(Approx. 4 Servings)
Amount Per Serving
Calories 150 Calories From Fat 20
% Daily Value*
Total Fat 2 g 3%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 550 mg 23%
Total Carbohydrate 14 g 5%
Dietary Fiber 3 g 12%
Sugars 5 g
Protein 16 g
Vitamin A 2% • Iron 6%
Vitamin C 10% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Lemon Crab Cakes Over Greens
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Prep Time
15 minutes
Cook Time
8 minutes
Total Time
23 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

8 Oz jumbo lump crab meat
2 bread slices
1 lemon
1/3 cup(s) Kraft Fat-Free Mayo
1/4 cup(s) green onions, thinly sliced
1/8 Tsp salt
1/8 Tsp cayenne pepper
1/4 Tsp white pepper
1 non-stick cooking spray
8 Oz Spring mix
1/4 cup(s) Cookwell & Company Olive & Lemon Vinaigrette
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Instructions

1
Pulse bread in blender to make 1 cup breadcrumbs.
2
Grate yellow rind of lemon to make 1 teaspoon zest (avoid bitter white pith). Cut lemon in half, then squeeze to make 2 tablespoons of juice.
3
In a bowl, blend mayonnaise, lemon zest, juice and seasonings then stir in crabmeat, breadcrumbs and onions.
4
Shape mixture into eight 3 inch patties on a sheet of wax paper.
5
Heat a large, non-stick skillet over medium-high heat; spray with non-stick oil.
6
Cook crab cakes in skillet 4 minutes per side; turn carefully. Cook in 2 batches to prevent over-crowding in skillet, if necessary.
7
Meanwhile, toss greens with dressing in a large bowl. Divide greens onto 4 individual plates. Lay crab cakes over greens and serve.

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