Cheesy Potato Crab Cakes

Number of Servings: 
4
Ingredients: 
Two 6-ounce cans crab meat, well drained
1 1/2 cups mashed potatoes
3/4 cup preshredded reduced-fat Cheddar cheese
1/2 cup plain bread crumbs
1/2 red or yellow bell pepper, very finely diced (about 1/2 cup)
1 large egg, beaten
1 teaspoon Dijon mustard
1 teaspoon fresh chopped dill or 1/2 teaspoon dried dill
1/4 teaspoon salt
Pinch of pepper
1 tablespoon canola oil
Nutrition Information: 

(per serving)
270 calories, 10g total fat, 3.5g saturated fat, 0.6g omega-3 fat, 590mg sodium, 23g carbohydrate, 2g fiber, 22g protein, 20% vitamin A, 60% vitamin C, 25% calcium

Instructions: 

Combine the crab meat, potatoes, cheese, bread crumbs, bell pepper, egg, mustard, dill, salt, and pepper in a large bowl and mix until well blended.

Heat half the oil in a large nonstick skillet over medium-high heat.

Shape the mixture into twelve patties. Add half the patties to the skillet and cook until golden brown, about five minutes. Flip the patties and cook an additional 4 to 5 minutes.

Repeat with the remaining oil and patties.

Tip: If you think your children may be averse to the tiny bits of red bell pepper, use a yellow or orange pepper instead so it blends right in.

Average: 3 (1 vote)
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