Low Calorie Crab Cakes (gluten free)

I made these crab cakes for lunch today- delicious!  I’m trying to cut back on the amount of gluten in my daily diet, so I made these by using Rice Chex cereal (which we had on hand.  You could easily use rice flour instead.  I purposely used extra mustard (I like mustard).  Feel free to cut back on it.  I used no dressing on the salad, these crab cakes have a lot of flavor on their own!  Use plenty of fresh lemon juice and lemon zest on the cakes and lettuce leaves – enjoy!  ~TH~

Low Calorie Crab Cakes

Low Calorie Crab Cakes


325 CALORIES PER SERVING (2 crab cakes plus lettuce)

  • 8 ounces precooked, cold-pack lump crab meat
  • 2 cups rice chex cereal, crushed
  • 1.5 tbsp. spicy mustard
  • 1 tbsp. mayonaise
  • 1 tbsp. relish (sweet or dill)
  • 1 tbsp. worcestershire sauce
  • dash each of hot sauce, oregano, paprika
  • 1 tbsp.  fresh chives
  • 1 tbsp. fresh parsley
  • 1 squeeze fresh lemon juice
  • 1-2 tbsp. olive oil (or butter)
  • 4 leaves of romaine lettuce, washed
  • Old Bay seasoning

Combine all ingredients (except the oil and lettuce) in a large bowl.   If your mix is too dry just add a little water.  Allow the mixture to sit for five minutes before forming into 4 equal size balls.  You’ll need to compress the mixture somewhat tightly in your hands (like a snowball) before you press them into a cake shape.  Heat the oil in a small fry pan and add 2 cakes to the pan.  Fry on medium heat for 4-5 minutes.  Turn cakes over and fry an additional 4-5 minutes.  Serve on top of lettuce leaves.  Garnish entire plate with Old Bay seasoning, lemon juice and lemon zest.


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