Crab Cakes For Diabetics

Yield: 4 servings

The New Family Cookbook for People with Diabetes


1/2 pound lump crabmeat (fresh, frozen, or canned and drained),


1 tablespoon Dijon mustard

1 tablespoon margarine, melted

1 large egg, beaten, or 1/4 cup egg substitute

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1/8 teaspoon salt

Pinch of cayenne pepper

2 dashes of hot pepper sauce

3/4 cup soft bread crumbs or 1-1/2 pieces white bread, finely


1 small lemon, cut in wedges


Preheat the oven to 400*F. Prepare a cookie sheet with nonstick

pan spray. In a medium bowl, combine the crabmeat, mustard,

margarine, egg, lemon juice, Worcestershire sauce, salt, pepper,

and pepper sauce. Add 1/4 cup of the bread crumbs; mix well. If

time permits, chill for an hour or more. Shape the crab mixture

into 4 patties about 3/4 inch thick (use about 1/2 cup mixture

for each). Pat the remaining bread crumbs on all surfaces of the

crab cakes; place the cakes on the prepared cookie sheet. Bake

for 20 to 25 minutes, or until lightly browned, turning the

cakes midway through the cooking time. Serve with lemon wedges.

Nutritional Information Per Serving (1 crab cake): Calories:

123, Fat: 5g, Cholesterol: 101mg, Sodium: 364mg, Carbohydrate:

5g, Dietary Fiber: 0g, Sugars: 1g, Protein: 12g

Diabetic Exchanges: 1/2 Starch/Bread, 2 Very-Lean Meat, 1/2 Fat

Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,

and the Wisdom to know when to go home.


Contributed by: Edit

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