The mid-Atlantic seafood specialty gets a delicious, diabetes-friendly makeover, courtesy of the American Diabetes Association.
Ingredients
- 1 lb lump crabmeat, picked over to remove any cartilage and shells
- 3 tbsp light mayonnaise (such as Hellmann's Light)
- 3 tbsp dry breadcrumbs
- 2 tbsp Dijon mustard
- 3 tbsp minced scallions
- 1 tbsp minced parsley
- 1 tsp Old Bay seasoning
- 1/4 tsp crushed red pepper flakes
- 1 egg
- 3 tbsp all-purpose flour
- 1 tbsp canola oil
Preparation
- Serves: 7
- Serving Size: 1 crab cake
- Preparation Time: 10 minutes
- Cook Time: 16 minutes
Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.
Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4-5 minutes per side. Drain on paper towels.
Exchanges/Choices:
- 1/2 Carbohydrate
- 2 Lean Meat
- 1/2 Fat
Nutrition facts
Per serving: Calories 135; calories from fat 55; total fat 6.0g; saturated fat 0.9g; trans fat 0g; cholesterol 120mg; sodium 470mg; total carbohydrate 6g; dietary fiber 0g; sugars 1g; protein 14g
