Yield: 4 servings
Source: "Cooking with The Diabetic Chef"
1 large egg
1/2 cup fresh panko crumbs
1 tsp black pepper
1 tsp bay seasoning
2 green onions, minced
1 Tbsp Dijon mustard
1 pound lumb crab meat
Nonstick cooking spray
Preheat the oven to 350 degrees F. In a medium bowl, beat the egg.
Add the panko crumbs, black pepper, green onions, mustard and bay seasoning.. Mix well. Gently mix in the crab meat until the mixture binds together.
Spray a baking dish with the nonstick cooking spray. Shape the crab
mixture into 4 patties and place them in the baking dish. Bake the
patties for 18 - 20 minutes.
Nutritional Information Per Serving (1 crab cake): Calories: 235,
Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 159 mg, Sodium: 840 mg,
Carbohydrate: 11 g, Dietary Fiber: 1 g, Sugars: less than 1 g,
Protein: 25 g
Diabetic Exchanges: 1 Starch, 3-1/2 Very Lean Meat, 1-1/2 Fat