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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

 

"Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him for the entire weekend."
-Zenna Schaffer, Author

The refrigerator light goes on...

Searing foods requires a good non-stick pan at a very high heat and a small amount of oil.

Crab

Crabs are crustaceans in the same family as shrimp and lobster. They have five pairs of legs - the two front ones are the pincers or claws (where the best crab meat is).

When buying fresh crabs, only buy living whole crabs. If they are dead, don't buy them. If you buy frozen crabs, don't buy them if they have been thawed. Lump crab is whole pieces of crab claws and the white body meat. Flaked crab is the smaller bits of both dark and light meat from both the claws and the body of the crab. The former is tastier and makes the best crab cakes. Crab 


 

Crab Cakes



Servings = 4 | Serving size =2 crab cakes

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5.

The uncooked crab cakes do not keep well past 24 hours. Cooked crab cakes will make good sandwiches the next day.

Serve with Roasted Potatoes or Roasted Garlic Mashed Potatoes or Roasted Corn on the Cob or Healthy French Fries or Yam Home Fries or Yam Home Fries - Low Sodium Version or Roasted Garlic Mashed Potatoes - Low Sodium Version

AND

Serve with Waldorf Salad or Roasted Beets or Roasted Acorn Squash or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini

1 lb lump crabmeat
1/3 cup low-sodium saltine crackers
1/2 tsp Tabasco sauce
2 tsp Worcestershire sauce
1 Tbsp shallot (minced)
2 tsp Dijon mustard
1 large egg white
1 rib celery (diced)
1 Tbsp fresh lemon juice
2 Tbsp reduced-fat mayonnaise
1/8 tsp salt
pepper
2 tsp extra virgin olive oil

Pick over crabmeat removing any shell.

Break the saltines into about 1/4 inch pieces.

Fold the crabmeat together with the crumbled saltines. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.

Fold together gently until well blended. Be careful to not break up the crabmeat too much.

Form into 8 cakes and chill. This can be made up to 12 hours in advance.

Preheat the oven to 400 F.

Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.

Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 10 minutes.

Nutrition Facts

Serving size = 2 crab cakes

Servings = 4

.

Amount Per Serving

Calories 168 Calories from Fat 55
  % Daily Value
Total Fat 6g 9%
    Saturated Fat 1g 5%
    Monounsaturated Fat 2g  
    Trans Fat 0g  
Cholesterol 90mg 30%
Sodium 491mg 20%
Total Carbohydrates 5g 2%
    Dietary Fiber 0g 1%
    Sugars 1g  
Protein 22g  
Vitamin A 1% Vitamin C 9%
Calcium 11% Iron 8%
Vitamin K 13 mcg Potassium 430 mg
Magnesium 42 mg