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Crab Cakes Recipe


Crab Cakes

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



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Content copyright © 2014 by Cindy Kimura. All rights reserved.
This content was written by Cindy Kimura. If you wish to use this content in any manner, you need written permission. Contact Cindy Kimura for details.

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