Facebooktwitterredditlinkedinmail
image_printPrint Page
Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Crab Cakes and Spicy Mustard Sauce

Original recipe: Vanessa Pruett, myrecipes.com

INGREDIENTS:

  • 1/3 cup pre-chopped red bell pepper
  • 2 tablespoons canola mayonnaise
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 green onions, chopped
  • 1 large egg, lightly beaten
  • 1 large egg yolk, lightly beaten
  • 1 1/3 cups panko (Japanese breadcrumbs), divided
  • 1 pound lump crabmeat, drained and shell pieces removed
  • 2 tablespoons olive oil, divided
  • 2 tablespoons canola mayonnaise
  • 2 tablespoons reduced-fat sour cream
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • .13 teaspoon ground red pepper

DIRECTIONS:

  1. Step 1: Combine the first 7 ingredients. Add 1/3 cup panko and crab; toss gently. Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.
  2. Step 2: Heat a large skillet over medium-high heat. Add 1 tablespoon oil to the pan. Add 4 crab cakes to pan; cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.
  3. Step 3: Combine 2 tablespoons of mayonnaise and remaining ingredients; serve with crab cakes.
image_printPrint Page