Diabetes-Friendly Recipe: Traditional Lump Crab Cakes

Medically reviewed in August 2021

Ingredients

  • 1 lb lump crabmeat, picked over to remove any cartilage and shells
  • 3 tbsp light mayonnaise (such as Hellmann's Light)
  • 3 tbsp dry breadcrumbs
  • 2 tbsp Dijon mustard
  • 3 tbsp minced scallions
  • 1 tbsp minced parsley
  • 1 tsp Old Bay seasoning
  • 1/4 tsp crushed red pepper flakes
  • 1 egg
  • 3 tbsp all-purpose flour
  • 1 tbsp canola oil

Preparation

  • Serves: 7
  • Serving Size: 1 crab cake
  • Preparation Time: 10 minutes
  • Cook Time: 16 minutes

Combine all ingredients except the flour and canola oil in a large bowl and mix well. Shape the mixture into 7 crab cakes and set on a plate. Cover and refrigerate for 30 minutes to set.

Heat the canola oil in a large 12-inch skillet (preferably cast iron) over medium heat. Dredge each crab cake with flour to lightly coat both sides. Add the cakes to the skillet and cook for about 4-5 minutes per side. Drain on paper towels. 

Exchanges/Choices:

  • 1/2 Carbohydrate
  • 2 Lean Meat
  • 1/2 Fat 

Nutrition Facts (per serving)
Calories 135; calories from fat 55; total fat 6.0g; saturated fat 0.9g; trans fat 0g; cholesterol 120mg; sodium 470mg; total carbohydrate 6g; dietary fiber 0g; sugars 1g; protein 14g

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