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Prep Time:40 minsAdditional Time:40 minsTotal Time:1 hr 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Prep Time:40 minsAdditional Time:40 minsTotal Time:1 hr 20 minsServings:6Yield:6 servings
Prep Time:40 mins
Prep Time:
40 mins
Additional Time:40 mins
Additional Time:
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
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Ingredients
Crab Cakes
1egg white
3tablespoonslight mayonnaise dressing
1tablespoonDijon-style mustard
Few drops bottled hot pepper sauce
3tablespoonsfinely chopped red or green sweet pepper
2tablespoonssnipped fresh parsley
1tablespoonsliced green onion
2teaspoonssnipped fresh dill or cilantro or 1/2 teaspoon dried dill
1poundcooked fresh lump crabmeat or three 6- to 6 1/2-ounce cans lump crabmeat, drained, flaked, and cartilage removed
1 ¼cupssoft whole wheat or white bread crumbs, divided
Lime Dressing
2tablespoonsolive oil
2tablespoonslime juice
1clovegarlic, minced
⅛teaspoonsalt
⅛teaspoonground black pepper
Spring Green Salad
1headBelgian endive, sliced crosswise
1mediumtomato, seeded and chopped
Nonstick cooking spray
6Lime wedges
DirectionsTo prepare Crab Cakes: In a large bowl, whisk together egg white, mayonnaise dressing, mustard, and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six 1/2-inch-thick patties. Place in a 15x10x1-inch baking pan. Cover with foil or plastic wrap and chill for 30 minutes.To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.Preheat oven to 300 degrees F. Place remaining 3/4 cup bread crumbs in a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes or until golden brown and heated through (160 degrees F), turning once halfway through cooking. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining crab cakes.To serve, toss greens mixture with dressing; divide among six serving plates. Top with warm crab cakes. If desired, garnish with lime wedges.Originally appeared: Diabetic Living Magazine
Directions
To prepare Crab Cakes: In a large bowl, whisk together egg white, mayonnaise dressing, mustard, and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six 1/2-inch-thick patties. Place in a 15x10x1-inch baking pan. Cover with foil or plastic wrap and chill for 30 minutes.To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.Preheat oven to 300 degrees F. Place remaining 3/4 cup bread crumbs in a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes or until golden brown and heated through (160 degrees F), turning once halfway through cooking. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining crab cakes.To serve, toss greens mixture with dressing; divide among six serving plates. Top with warm crab cakes. If desired, garnish with lime wedges.
To prepare Crab Cakes: In a large bowl, whisk together egg white, mayonnaise dressing, mustard, and hot pepper sauce. Stir in sweet pepper, parsley, green onion, and dill. Add crab and 1/2 cup of the bread crumbs; stir until well mixed. Set remaining bread crumbs aside. Using wet hands, shape mixture into six 1/2-inch-thick patties. Place in a 15x10x1-inch baking pan. Cover with foil or plastic wrap and chill for 30 minutes.
To prepare Lime Dressing: In a small bowl, whisk together olive oil, lime juice, minced garlic, salt, and black pepper. Set aside.
To prepare Spring Green Salad: In a very large bowl, combine greens, Belgian endive, and tomato. Cover and chill until ready to serve.
Preheat oven to 300 degrees F. Place remaining 3/4 cup bread crumbs in a shallow dish. Dip crab cakes in bread crumbs, turning to coat both sides. Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium heat. Add three of the crab cakes. Cook for 8 to 10 minutes or until golden brown and heated through (160 degrees F), turning once halfway through cooking. Transfer to a baking sheet; keep warm in the oven. Repeat with remaining crab cakes.
To serve, toss greens mixture with dressing; divide among six serving plates. Top with warm crab cakes. If desired, garnish with lime wedges.
Originally appeared: Diabetic Living Magazine
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Nutrition Facts(per serving)181Calories9gFat8gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
