Diabetes Forecast

Diabetized Crab Cakes

Per Serving

Diabetized Crab Cakes

Makes: 4
Serving Size: 4 ounces
Calories 195
Fat 9 g
Saturated Fat 1.6 g
Trans Fat 0 g
Carbohydrate 6 g
Fiber 1 g
Sugars 2 g
Cholesterol 150 mg
Sodium 485 mg (without added salt)
Protein 22 g
Choices: Carbohydrate 1/2, Lean meat 3, Fat 1/2
  • Makes: 4
  • Serving Size: 4 ounces
  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes


2 tsp. olive oil, divided
1/2 med. onion, diced
4 Tbsp. red pepper, diced
2 scallions, thinly sliced
1 egg
3 Tbsp. reduced-fat mayonnaise
1 Tbsp. Dijon mustard
Salt and pepper to taste
1/4 cup French bread crumbs
1 pound lump crabmeat


  1. In a medium skillet, heat one teaspoon of the olive oil over medium heat. Add the onion, red pepper, and scallions, and sauté for 4 minutes. Add the vegetables to a bowl.
  2. Add the egg, mayonnaise, Dijon mustard, salt, and pepper. Next, add the bread crumbs and crabmeat. Shape into patties and place on a plate. Cover and refrigerate for 1 hour.
  3. Coat a baking sheet with cooking spray. Add the crab cakes to the baking sheet and drizzle the crab cakes with remaining olive oil. Bake at 375 degrees for about 20 minutes, until lightly browned. Cook a bit longer if crab cakes still need some browning.

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