How Diabetics Eat Crab

If I were into astrology, I’d say my moon is in Neptune, for the topic of buying, cooking and eat crab has popped up in conversation with a freaky regularity of late. And then I come across this dish.

Crab Cakes
Serves 8

1 pound snow or lump crab meat
2 slices white bread, made into crumbs
2 eggs, slightly beaten
1/2 red bell pepper, finely chopped 
2T all-purpose flour
2T minced fresh parsley
2T fresh lemon juice
1T fat-free mayo
1t Old Bay Seasoning*
1/2t dried thyme
1/2t cayenne pepper
2t olive oil

Pick through the crab meant to remove any shells fragments.

In a medium bowl, combine the crab meat, bread crumbs, eggs, pepper, flour, parsley lemon juice, mayo, Old Bay seasoning, thyme and cayenne pepper until blended. Go easy here…you don’t want to break down the crab too much.

Shape the mixture into similar-size cakes.

Heat the oil in a medium skillet. Add the cakes (in batches if you have to) and brown on each side, 1-2 minutes. Continue cooking, covered, over medium-low heat, turning now and then, until fully cooked, about 4-5 more minutes on each side. Serve.

Calories: 106, Protein: 12g, Sodium: 313mg, Carbs: 7g

* In Baltimore, where crab is king and everyone has a family recipe for this dish, Old Bay Seasoning is found in almost every pantry. If you can’t find it, look for a “seafood seasoning.”

Recipe, courtesy “Forbidden Foods Diabetic Cookbook”
Picture, courtesy

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved, 2012.

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