Diabetic Recipe: Crab Cakes

Yield:  4 servings

Serving size: 1 crab cake

Ingredients:

Nonstick vegetable cooking spray

1/2 lb. crab meat, flaked

1 Tbs. dijon mustard

1 Tbs. margarine, melted

1 egg

1 1/2 tsp. lemon juice

1/2 tsp. Worcestershire sauce

pinch of cayenne pepper

1/8 tsp. salt

2 dashes Tabasco sauce

1/2 cup soft bread crumbs

lemon wedges, optional

Method:

1. Preheat oven to 400 degrees. Spray cookie sheet with vegetable spray.
2. Combine crab meat, mustard, margarine, egg, lemon juice, Worcestershire sauce, and seasonings. Add 2-4 Tbs. bread crumbs to bind.
3. Shape into 4 cakes (1/2 cup mixture for each). Roll in remaining bread crumbs; place on cookie sheet.
4. Bake for 20-25 minutes or until lightly browned, turning the crab cakes over halfway through cooking time.
5. Serve these with lemon wedges, if desired.

This was taken from a book (Magic Menus for people with Diabetes) I received from the American Diabetes Association a few years ago. There are suggested meal plans in this book with  50 breakfasts, 50 lunches, 75 dinners and 30 snacks. The combinations add up to 1500 calories per day, with the correct nutrients and exchanges already calculated. There are more than 200 recipes.

The suggested meal plan for the above crab cake recipe:

• 1 Crab Cake
• 1/2 cup green peas
• 1/2 cup steamed carrots
• 1 Tbsp. low calorie margarine
• 1 3-inch slice French bread
• Tossed salad with:
• • 2 Tbs. Parmesan cheese
  • 2 Tbs. reduced calorie dressing
• 1 baked apple with a
• dash of cinnamon

The book also provides for an 1800 calorie and 2100 calorie meal plans.