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Cheesy Potato Crab Cakes

Makes 4 - 5 Servings

cuisine: American

meal type: Entrée

technique: Pan-Fried

Canned crab comes to the rescue for these fast and healthy cakes. Use leftover mashed potatoes or instant, and serve with your favorite salad or a medley of roasted vegetables on the side.

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

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.



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