Diabetic Crab Cakes Recipes

Steps:

• In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
• Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
• Dredge each cake in the cornmeal to coat both sides well.
• Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.

Steps:

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

Steps:

• 1. Finely crush 1/2 cup stuffing. Set aside.2. Lightly mix remaining stuffing, eggs, mayonnaise, mustard, Worchestershire, parsley, and crab meat. Shape firmly into 6 patties, 1/2 inch thick. Coat with reserved stuffing.3. In medium skillet over medium heat, heat margarine. Cook patties in 2 batches 5 minutes or until hot. Use additional margarine if necessary. Serve with lemon wedges.EXCHANGES1 Starch2 Meat, medium-fat1 FatPYRAMID SERVINGS1 Starch1 Meat1/2 FatNUTRITION FACTSCalories 263 Calories from Fat 143Fat 16 g Saturated Fat 3 gCholesterol 130 mgSodium 558 mg* ( >400 mg)Carbohydrate 12 g Dietary Fiber 1 g Sugars 1 gProtein 16 gRecipe provided courtesy of Campbell Soup Company.