Mini Crab Cakes

SERVES: 18

SERVING SIZE: 2

COOK TIME: 20 Min

Mini Crab Cakes are the perfect two-bite appetizer for your next gathering, even if all of your guests aren't on a diabetes diet. Loaded with crab meat, plenty of vegetables and spices, you might have to make another batch if you want leftovers!

What You'll Need

2/3 cup Italian-flavored bread crumbs
1/2 cup egg substitute
1/2 red bell pepper, finely chopped
1/2 red onion, finely chopped
1 rib celery, finely chopped
3 tablespoons light mayonnaise
2 teaspoons fresh lemon juice
1/2 teaspoon salt
3/4 teaspoon black pepper
1 teaspoon crushed dried tarragon
3 (6.5-ounce) cans lump crabmeat, drained
2 tablespoons vegetable oil

What to Do

In a medium bowl, combine all the ingredients except the crabmeat and oil; mix well. Fold in the crabmeat, being careful not to break up the crabmeat chunks.
Form the mixture into 36 equal-sized patties. Heat the oil in a large skillet over medium heat.
Add the patties and cook in batches for 2 to 3 minutes per side, or until golden brown. Serve warm.

Notes

Try this one with a zippy sauce you can whip up from 1/4 cup light mayonnaise, 2 teaspoons prepared horseradish, 1 tablespoon ketchup, and a squeeze of fresh lemon.

Looking for a different healthy crab cake recipe? Take a look at our yummy Crab Cakes made with Old Bay seasoning or our Srcumptious Crab Cakes made with crispy Panko.