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    Fish: 4 pt. Crab Cakes


    Source of Recipe


    Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org

    List of Ingredients




    2 tablespoons green onion -- chopped
    1 cup bread crumbs
    1/4 cup egg substitute
    1/2 pound crab meat -- flaked
    1/2 cup celery -- minced
    1 tablespoon Dijon mustard
    1 tablespoon lemon juice
    2 tablespoons chopped parsley

    Recipe



    Preheat oven to 450¼. Spray a roasting pan generously with non-stick spray. In a large mixing bowl, combine all of the ingredients except the crab meat. Mix in the crab meat, shape into 4 balls and flatten. Place the crab cakes on the prepared roasting pan and bake for 5 minutes, turn cakes over and bake another 5 to 8 minutes or until crisp and browned. Serve with a wedge of lemon.

    Serves 4.


    - - - - - - - - - - - - - - - - - - -
    Per serving: 195 Calories (kcal); 4g Total Fat; (18% calories from fat); 17g Protein;
    22g Carbohydrate; 51mg Cholesterol; 513mg Sodium
    Food Exchanges: 1 1/2 Grain Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
    0 Other Carbohydrates


    Comments: To make cajun-style crab cakes, all of the following spices may be added:
    1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper, 1/8 teaspoon dried dill weed,

    1/8 teaspoon ground coriander, 1/8 teaspoon ground allspice, 1/8 teaspoon black pepper.
    The spices will add negligible calories.

    Diabetics or those on calorie-controlled diets may count one crab cake as: 1 meat,
    2 starch servings.

 

 

 

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