Recipe Details

Diabetized Crab Cakes

Number of Servings: 4

Serving Size: 4 oz

This spicy crab cake will both satisfy and taste delicious. With a quick prep and cook time, a great weeknight meal!

Name: Amount:
olive oil, divided 2 tsp
medium onion, diced 0.50
red pepper, diced 4 Tbsp
scallions, thinly sliced 2
egg 1
reduced-fat mayonnaise 3 Tbsp
Dijon mustard 1 Tbsp
Salt and pepper to taste
French bread crumbs 0.25 cup
pound lump crabmeat 1

In a medium skillet, heat one teaspoon of the olive oil over medium heat.


Add the onion, red pepper, and scallions, and sauté for 4 minutes.


Move the vegetables to a bowl. Add the egg, mayonnaise, Dijon mustard, salt, and pepper.


Next, add the bread crumbs and crabmeat.


Shape into patties and place on a plate. Cover and refrigerate for 1 hour.


Coat a baking sheet with cooking spray.


Add the crab cakes to the baking sheet and drizzle the crab cakes with remaining olive oil.


Bake at 375 degrees for about 20 minutes, until lightly browned. Cook a bit longer if crab cakes still need some browning.

Nutritional Information (per serving)
Calories 195
Calories from Fat 80
Total Fat 9g
Saturated Fat 1g
Cholesterol 150mg
Sodium 485mg
Potassium n/a
Carbohydrates 6g
Dietary Fiber 1g
Sugars 2g
Protein 22g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 1/2 Carbohydrate 3 Lean Meat 1/2 Fat