Baked Tuna 'Crab' Cakes
Baked Tuna 'Crab' Cakes might be a good recipe to expand your hor d'oeuvre collection. This pescatarian recipe serves 18 and costs 49 cents per serving. One serving contains 114 calories, 11g of protein, and 2g of fat. This recipe from Allrecipes requires sour cream, ground pepper, zucchini, and jalapeno pepper. From preparation to the plate, this recipe takes about 1 hour. 29 people found this recipe to be flavorful and satisfying. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. If you like this recipe, take a look at these similar recipes: Baked Crab Cakes, Old Ebbitt Grill Crab Cakes – These crab cakes are well known for not having any filler, and plenty of flavor, and Baked Maryland Lump Crab Cakes.
Servings: 18
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
1 cup bread crumbs
1 tablespoon dried basil
2 eggs
2 cloves garlic, pressed or minced
1/2 green bell pepper, chopped
1/2 cup green onions, chopped
1 teaspoon ground black pepper
1 teaspoon finely chopped jalapeno pepper
1 lime, juiced
1/2 cup nonfat cottage cheese
1/2 onion, finely chopped
salt to taste
1/4 cup fat free sour cream
2 (12 ounce) cans chunk light tuna in water, drained and flaked
1 cup yellow cornmeal
1 zucchini, shredded
Equipment:
aluminum foil
baking sheet
oven
bowl
Cooking instruction summary:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray. In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt. Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate. Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray. Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes. Kitchen-Friendly View
Step by step:
1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
2. In a large bowl, thoroughly mix the tuna, bread crumbs, zucchini, green pepper, onion, green onions, garlic, jalapeno pepper, cottage cheese, sour cream, 2 eggs, lime juice, dried basil, pepper, and salt.
3. Beat 2 eggs in a shallow bowl, and place the cornmeal on a plate.
4. Scoop up about 1/4 cup of the tuna mixture, and gently form it into a compact patty. Dip both sides of each cake into beaten egg and then press into cornmeal, and place the cakes onto the prepared baking sheet. Spray the tops of the cakes with cooking oil spray.
5. Bake in the preheated oven until the tops of the cakes are beginning to brown, about 20 minutes. Flip each cake, spray with cooking spray, and bake until the cakes are cooked through and lightly browned, about 20 more minutes.
Nutrition Information:
covered percent of daily need
