Crab Cakes From: Forbidden Foods Diabetic Cooking:Diabetic Low Carbohydrate Recipe

Thursday, April 16, 2009

Servings: 8

1 lb snow or lump crab meat

2 slices white bread, made into crumbs

2 eggs, slightly beaten

1/2 red bell pepper, finely chopped

2 Tbsp all-purpose flour

2 Tbsp minced fresh parsley

2 Tbsp fresh lemon juice

1 Tbsp fat-free mayonnaise

1 tsp Old Bay Seasoning

1/2 tsp dried thyme

1/2 tsp cayenne pepper

2 tsp olive oil

Pick through the crab meat to remove any shells.

In a medium bowl, combine the crab, bread crumbs, eggs,

pepper, flour, parsley, lemon juice, mayonnaise, Old

Bay Seasoning, thyme, and cayenne pepper until blended.

Shape the mixture into 8 round cakes.

In a medium skillet, heat the oil. Add the cakes and

brown on each side, about 1-2 minutes. Continue cooking,

covered, over medium-low heat, turning occasionally until

fully cooked, about 4-5 minutes on each side.

Servings: 8

Serving Size: 1 cake

Nutrition per Serving:

106 Calories, 3g Fat, 87mg Cholesterol, 313mg Sodium,

7g Carbs, 1g Dietary Fiber, 1g Sugars, 12g Protein

Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat

nonveg

Crab

Diabetic Low Carbohydrate Recipe