Chicken gets boring. It’s a staple of my diet and I eat it most days, but as the sun is finally starting to come out I fancied a bit of a change to something lighter and fresher so I made these Oven Baked Crab Cakes.
I have about a years worth supply of peanut butter to get through in my flat at the moment, so in an effort to get through that whilst not massively overshooting my daily calorie intake, I wanted to make a dish that as high in protein and low in fat. As much as I love salmon and its Omega 3 goodness. I like peanut butter more. Shoot me.
The original recipe of this called for 1 whole egg but instead, to make the same volume (whilst increasing protein and reducing fat), I used 2 egg whites and they came out perfectly. A surprisingly filling, low fat, “not chicken” recipe.
Oven Baked Crab Cakes
- 30 g panko breadcrumbs
- 2 cans shredded or lump crab meat, drained
- 1 medium onion, diced
- 1 red pepper, diced
- 2 egg whites
- 15 g Lighter than Light Mayonnaide
- 1 Tbsp lemon juice
- Tabasco sauce (optional)
- salt and pepper, to taste
Combine all ingredients into a mixing bowl then separate into 4 equal servings.
Mould into patties using hands or use muffin mould.
Place into fridge for around 30 mins to harden whilst preparing a non stick baking sheet and preheating oven to 180 degrees.
Bake for 15-28 minutes or until cooked through and golden on the outside.
Nutritional Information per cake:
Calories: 77 / Protein: 9g / Carbohydrates: 8g / Fat: 1g / Fibre: 1g