Quick Crab Cakes

This is an old recipe from the "Fake It, Don't Make It" collection of Real Simple Magazine. Corey really likes them, and prep and cook time is less than 15 minutes start to finish. We had these this week with a big green salad and some leftover Cooking Light Corn Casserole.

QUICK CRAB CAKES

Recipe Notes

The original recipe says to broil 1-2 minutes until browned. I was nervous about forgetting my crab cakes and burning them, so I used the LOW broiler setting and it took longer than suggested. Just make sure that you cook them until browned.

Nutritional Information (per crab cake - makes 6 crab cakes)

196 calories - 13 g. fat - 13 g. protein - 1 g. fiber

Ingredients

• 2-1/2 c. crushed potato chips (I like Cape Cod Reduced Fat)
• 1 lb. lump crabmeat, picked through to remove any shells
• 1/3 c. tartar sauce
• 1-1/2 tbsp. Dijon mustard
• 1/4 tsp. black pepper
• 2 tbsp. butter, thinly sliced into six pieces
• 1 lemon, cut into wedges for serving

Instructions

1. Preheat broiler.

2. Mix crushed potato chips, crabmeat, tartar sauce, mustard, and pepper in a medium-sized bowl until well-combined.

3. Form crab mixture into six patties and place on a foil-lined baking sheet.

4. Top each with a pat of butter and broil until browned, approximately 1-2 minutes. Serve with lemon wedges.