Crab cakes

Ingredients

• 1 can or pouch (16 ounces) crab meat
• 2 egg whites
• 3 tablespoons reduced-fat mayonnaise
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons fresh dill
• 1/2 teaspoon Old Bay seasoning
• 1/2 cup Panko or whole-wheat bread crumbs

Directions

Heat the oven to 350 F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning; mix well. Weigh out 4 ounces for each crab cake. In a separate bowl, toss each cake in Panko crumbs to form crust. Continue the process until all crab cakes are coated with Panko crumbs. Once coated, place crab cakes on baking sheet. Bake in oven for 20 minutes or until cakes are browned on top.

Serving Information

Serves 4

Nutritional analysis per serving

Calories: 124
Total carbohydrate: 7 g
Cholesterol: 100 mg
Dietary fiber: 0 g
Monounsaturated fat: 0 g
Protein: 18 g
Saturated fat: 0 g
Serving size: 1 crab cake
Sodium: 877 mg
Total fat: 3 g

DASH Eating Plan Servings

Fats and oils: 1/2
Meats, poultry and fish: 4

Diabetes Meal Plan Choices

Fats: 1/2
Meat and meat substitutes: 4

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2
Protein and dairy: 1