Crab Cakes.jpg

EASY CRAB CAKES

Prep/Total Time:

25 min.

Makes:

4 serving

Nutrition Facts:

2 crab cakes: 239 calories, 11g fat (3g saturated fat), 141mg cholesterol, 657mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 21g protein. 

Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.

Ingredients​

  • 1 cup seasoned bread crumbs, divided

  • 2 green onions, finely chopped

  • 1/4 cup finely chopped sweet red pepper

  • 1 large egg, lightly beaten

  • 1/4 cup reduced-fat mayonnaise

  • 1 tablespoon lemon juice

  • 1/2 teaspoon garlic powder

  • 1/8 teaspoon cayenne pepper

  • 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed

  • 1 tablespoon butter

Directions

  1. In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.

  2. Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties.

  3. In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.