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Crab Cakes

Serves: 6
Total Calories: 111

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

Directions:

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.

EXCHANGES
1 Starch
1 Lean Meat

NUTRITION FACTS
Calories 151
Calories from Fat 22
Total Fat 2 grams
Saturated Fat 0 grams
Cholesterol 65 milligrams
Sodium 361 milligrams
Total Carbohydrate 15 grams
Dietary Fiber 3 grams
Sugars 2 grams
Protein 18 grams

Nutritional Facts:

Serves: 6
Total Calories: 111
Calories from Fat: 14

This Crab Cakes recipe is from the The Complete Quick & Hearty Diabetic Cookbook Cookbook. Download this Cookbook today.


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