https://integrateddiabetes.com/wp-content/uploads/2020/04/recipe-logo.png
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:
- 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.
- 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.
- Step 3: Combine 2 tablespoons of mayonnaise and remaining ingredients; serve with crab cakes.
Nutrition Facts Serves 4 (serving size: 2 crab cakes and 1 1/2 tablespoons sauce)
Per Serving:
- fat 23.7g
- protein 2g
- carbohydrates 16.3g
- fiber 1.2g
Back to December 2020 Newsletter
