Lucynda Storey-Erotic Romance Writer

 This recipe sounds wonderful and I’m going to try it tonight…I just had to share it.  It comes from Forbidden Foods Diabetic Cookbook.  To find out more click on the source link.

 Lucynda

CRAB CAKES

Yield: 8 servings

Source: “Forbidden Foods Diabetic Cooking“  Print Version:

INGREDIENTS

- 1 pound snow or lump crab meat

- 2 slices white bread, made into crumbs

- 2 eggs, slightly beaten

- 1/2 red bell pepper, finely chopped

- 2 tablespoons all-purpose flour

- 2 tablespoon minced fresh parsley

- 2 tablespoons fresh lemon juice

- 1 tablespoon fat-free mayonnaise

- 1 teaspoon Old Bay Seasoning

- 1/2 teaspoon dried thyme

- 1/2 teaspoon cayenne pepper

- 2 teaspoons olive oil

DIRECTIONS

Pick through the crab meat to remove any shells.

In a medium bowl, combine the crab, bread crumbs, eggs,

pepper, flour, parsley, lemon juice, mayonnaise, Old

Bay Seasoning, thyme, and cayenne pepper until blended.

Shape the mixture into 8 round cakes.

In a medium skillet, heat the oil. Add the cakes and

brown on each side, about 1-2 minutes. Continue cooking, covered, over medium-low heat, turning occasionally until fully cooked, about 4-5 minutes on each side.

Nutritional Information Per Serving (1 cake):

Calories: 106, Fat: 3 g, Cholesterol: 87 mg, Sodium: 313 mg,

Carbohydrate: 7 g, Dietary Fiber: 1 g, Sugars: 1 g, Protein: 12 g Diabetic Exchanges: 1/2 Starch, 2 Very Lean Meat

Find great SEAFOOD recipes at: http://diabeticgourmet.com/recipes/Seafood

RECIPE FROM THE ARCHIVE:

Chocolate Cherry Tarts http://diabeticgourmet.com/recipes/html/129.shtml

This entry was posted on Thursday, February 26th, 2009 at 12:45 pm and is filed under Lucynda Storey, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.