Crab Cakes
Our version of crab cakes is ideal for the season: a vibrant and light dish that pairs perfectly with a crisp salad and glass
of wine. We lightly season sweet, premium crab and use just enough mayonnaise, low-sodium panko (Japanese breadcrumbs), and
egg to bind it all together. We don’t add any salt to the mixture, to keep sodium in check. The cakes are cooked in a slick
of oil instead of deep-fried. We love a good rémoulade but overhaul the condiment to add a flavor punch without as much sodium.
THE CLASSIC
• 734 calories per serving
• 1,285 milligrams sodium
• 8.6 grams saturated fat
THE MAKEOVER
• 292 calories per serving
• 571 milligrams sodium
• 1.6 grams saturated fat
View Recipe: Crab Cakes with Spicy Rémoulade
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