Diabetic Crab Cakes Recipes

DIABETIC CRAB CAKES RECIPE

Diabetic Crab Cakes Recipe image

The CrabCakeGuy.com website (www.crabcakeguy.com) received several questions on where to find a crab cake friendly recipe for those inflicted with Diabetes. Here is an easy to prepare and healthy recipe for crabs cakes.

Provided by Crab Cake Guy

Categories Crab

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 pint lump crabmeat
1/3 cup diced green bell pepper
1/2 cup sliced green onion
1 (11 ounce) can Mexican-style corn
1/3 cup light mayonnaise
3/4 cup Italian breadcrumbs
1 egg, beaten
1/2 teaspoon hot sauce
1/2 cup cornmeal

Steps:

In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.

Nutrition Facts : Calories 194.3, Fat 6.7, SaturatedFat 1.2, Cholesterol 40.1, Sodium 577.5, Carbohydrate 29.7, Fiber 1.9, Sugar 1.9, Protein 5.5

CRAB CAKES

Crab Cakes image

Number Of Ingredients 11

Ingredients

1 pound (16 oz) fresh crabmeat, shelled and cartilage removed
2 tablespoons finely minced parsley
2 tablespoons skim milk
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
2 tablespoons finely chopped onions
2 tablespoons finely chopped celery
2 egg substitute equivalents
1/2 teaspoon freshly ground pepper
8 slices low-calorie bread, crusts removed and finely crumbled
10 unsalted crackers, rushed into crumbs

Steps:

1. In a medium bowl, combine all the ingredients except the cracker crumbs. Coat a baking sheet with nonstick cooking spray set aside.2. Shape the crabmeat mixture into 12 patties about 3 inches in diameter and 1/2 inch thick. Coat each patty with the cracker crumbs and place on the baking dish. Refrigerate the crab cakes 1 hour before baking. Preheat the oven to 400°F.3. Bake the crab cakes at 400°F for 8 minutes or until golden brown. Transfer to a serving platter and serve hot.EXCHANGES1 Starch1 Lean MeatNUTRITION FACTSCalories 151 Calories from Fat 22Total Fat 2 gramsSaturated Fat 0 gramsCholesterol 65 milligramsSodium 361 milligramsTotal Carbohydrate 15 gramsDietary Fiber 3 gramsSugars 2 gramsProtein 18 grams

Nutrition Facts : Nutritional Facts Serves

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