Crab Cakes: Managing Diabetes

Crab Cakes

Traditionally, crab cakes are very rich, made with lots of butter and eggs. This recipe keeps the flavor and texture of the original without all the added fat. The secret to making great crab cakes is to use plenty of high-quality crabmeat. Chilling the crab mixture for an hour or so before shaping the patties also helps hold them together. Serve the crab cakes with lemon wedges and, if you wish, reduced-fat tartar sauce. (Add 1 fat exchange for each tablespoon of tartar sauce used).

Number of Servings: 4
Serving Size: 1 crab cake
Ingredients
Name Measure Weight
lump crabmeat (fresh, frozen, or canned and drained) flaked --- 1/2 lb
Dijon mustard 1 Tbsp ---
margarine,melted 1 Tbsp ---
egg beaten, or 1/4 cup egg substitute 1 ea ---
lemon juice, fresh 2 tsp ---
Worcestershire sauce 1 tsp ---
salt 1/8 tsp ---
crushed red pepper flakes 1 pinch ---
hot pepper sauce 2 dash ---
soft bread crumbs 3/4 cup ---
lemon, cut into wedges 1 ea ---
Preparation Instructions
1 Preheat the oven to 400 degrees F. Prepare a cookie sheet with nonstick pan spray.
2 In a medium bowl, combine the crabmeat, mustard, margarine, egg, lemon juice, Worcestershire sauce, salt, pepper and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If time permits, chill for an hour or more.
3 Shape the crab mixture into 4 patties about 3/4-inch thich (use about 1/2 cup mixture for each). Pat the remaining bread crumbs on all surfaces of the crab cakes; place the cakes on the prepared cookie sheet.
4 Bake for 20 to 25 minutes, until lightly browned, turning the cakes midway through the cooking time. Serve with lemon wedges.


Exchanges Per Serving


1/2 Starch
2 Meat Very Lean
1/2 Fat

Nutrition Information


Amount per serving
Calories 123
Calories From Fat 49
Total Fat 5 g
Saturated Fat 1 g
Cholestrol 101 mg
Sodium 364 mg
Total Carbohydrate 5 g
Dietary Fiber 0 g
Sugars 1 g
Protein 12 g

This recipe is from The New Family Cookbook for People with Diabetes , published by the American Diabetes Association.