Enlightened Maryland Crab Cakes

By Sandy Sfikas Wolner, RD, LDN     Diabetic Cooking

Low Carb

Ingredients

1 pound fresh backfin crabmeat*, cartilage removed

10 reduced-sodium crackers (2 inches each), crushed to equal ½ cup crumbs

1 stalk celery, finely chopped

1 green onion, finely chopped

¼ cup cholesterol-free egg substitute

3 tablespoons fat-free tartar sauce

1 teaspoon seafood seasoning

2 teaspoons vegetable oil

*Backfin crabmeat is made of the smaller pieces of lump crabmeat and is used when appearance is less important, plus lower in cost usually

Directions

1.) Combine crabmeat, cracker crumbs, celery and onion in a medium bowl; set aside

2.) Mix egg substitute, tartar sauce and seafood seasoning in small bowl; pour over crabmeat mixture. Gently mix so large lumps will not be broken. Shape into 6 (3/4-inch-thick) patties. Cover; refrigerate 30 minutes

3.) Coat large skillet with nonstick cooking spray. Add oil; heat over medium-high heat. Cook crab cakes 3-4 minutes on each side or until lightly browned. Garnish with lemon wedges or slices if desired.

Makes 6 servings (1 crab cake per serving)

Dietary Exchanges: 1 ½ Meat, 1 ½ Starch

Calories 127, Total Fat 4g, Saturated Fat 0g, Protein 14g, Carbohydrate 8g, Cholesterol 44mg, Dietary Fiber 0g, Sodium 382mg