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Crab Cakes For Diabetics
Yield: 4 servings
The New Family Cookbook for People with Diabetes
1/2 pound lump crabmeat (fresh, frozen, or canned and drained),
1 tablespoon Dijon mustard
1 tablespoon margarine, melted
1 large egg, beaten, or 1/4 cup egg substitute
2 teaspoons fresh lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon salt
Pinch of cayenne pepper
2 dashes of hot pepper sauce
3/4 cup soft bread crumbs or 1-1/2 pieces white bread, finely
1 small lemon, cut in wedges
Preheat the oven to 400*F. Prepare a cookie sheet with nonstick
pan spray. 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. Shape the crab mixture
into 4 patties about 3/4 inch thick (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. Bake
for 20 to 25 minutes, or until lightly browned, turning the
cakes midway through the cooking time. Serve with lemon wedges.
Nutritional Information Per Serving (1 crab cake): Calories:
123, Fat: 5g, Cholesterol: 101mg, Sodium: 364mg, Carbohydrate:
5g, Dietary Fiber: 0g, Sugars: 1g, Protein: 12g
Diabetic Exchanges: 1/2 Starch/Bread, 2 Very-Lean Meat, 1/2 Fat
Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,
and the Wisdom to know when to go home.