Caribbean Crab Cakes with Pineapple Salsa

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Pineapple Salsa

  • 1 (8-ounce) can pineapple tidbits in juice, undrained
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped fresh cilantro
  • Juice and grated rind of 1 lime
  • 1 teaspoon TABASCO® brand Original Red Sauce
  • Pinch of salt

Crab Cakes

  • 1 pound lump crabmeat
  • 2 egg whites
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon TABASCO® brand Original Red Sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 2 cups soft breadcrumbs, divided
  • 2 tablespoons olive oil, divided


Combine all salsa ingredients in a bowl and mix well; set aside while preparing crab cakes.

Pick through crabmeat to remove any shell and cartilage. Combine egg whites, green onion, parsley, mayonnaise, TABASCO® Sauce, Worcestershire sauce and salt in a medium bowl and mix well. Gently stir in crabmeat and 1 cup of the breadcrumbs just until combined. Shape mixture into six 1/2-inch-thick patties. Place remaining 1 cup breadcrumbs in a shallow dish and coat both sides of patties with crumbs.

Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add 3 of the patties to the skillet and cook 3 minutes on each side or until golden brown; repeat procedure with remaining 1 tablespoon oil and remaining 3 patties. Serve immediately with Pineapple Salsa.

Makes 6 servings.

This recipe is low in fat.

Per Serving: CALORIES 202g; PROTEIN 17g; CARB 19g; FIBER 1g; TOTAL FAT 7g; SATURATED FAT 1g; CHOL 59mg; SODIUM 661mg

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