Guest guest Posted February 26, 2009 Report Share Posted February 26, 2009 CRAB CAKES Yield: 8 servings Source: " Forbidden Foods Diabetic Cooking " Book Info: http://diabeticgourmet.com/book_archive/details/12.shtml Print Version: http://diabeticgourmet.com/recipes/html/625.shtml INGREDIENTS - 1 pound snow or lump crab meat - 2 slices white bread, made into crumbs - 2 eggs, slightly beaten - 1/2 red bell pepper, finely chopped - 2 tablespoons all-purpose flour - 2 tablespoon minced fresh parsley - 2 tablespoons fresh lemon juice - 1 tablespoon fat-free mayonnaise - 1 teaspoon Old Bay Seasoning - 1/2 teaspoon dried thyme - 1/2 teaspoon cayenne pepper - 2 teaspoons olive oil DIRECTIONS 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. Nutritional Information Per Serving (1 cake): Calories: 106, Fat: 3 g, Cholesterol: 87 mg, Sodium: 313 mg, Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 12 g Quote Link to comment Share on other sites More sharing options...
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