Diabetic Recipes - Maryland Crab Cakes with Tartar Sauce - 9g Carbs, 0g Fiber
For the crab cakes:
1 lb lump crab meat
1 egg white
1/4 cup bread crumbs
1 tsp Old Bay Seasoning or seafood seasoning (optional)
1 tsp lemon zest
1 Tbsp Worcestershire sauce (optional)
2 Tbsp chopped parsley
1 tsp Dijon mustard
1/4 cup low-fat, low sodium mayonnaise

For the tartar sauce:
1/4 cup low-fat, low sodium mayonnaise
1 tsp capers
1 Tbsp sweet pickle relish
1 Tbsp finely chopped shallots

1. Carefully pick through the crab meat to remove any cartilage.

2. In a large mixing bowl, combine the egg, bread crumbs, Old Bay
seasoning, lemon zest, Worcestershire sauce, parsley, Dijon mustard
and mayonnaise.

3. Carefully fold in the crab meat, cover and refrigerate.

4. In a small mixing bowl, combine the mayonnaise, capers, relish
and shallots. Cover and refrigerate.

5. Adjust the top oven rack so that it is about 8 inches away
from the broiler and preheat the broiler to medium-high.

6. Spray a cookie sheet with nonstick spray. Shape the crab meat
mixture into 4 cakes and place them on the prepared cookie sheet.

7. Broil the crab cakes until they are golden brown, about 3 to
4 minutes. Turn the oven to 350 degrees F until the crab cakes
are warmed through, about 5 minutes.

8. Serve each crab cake with a generous dollop of tartar sauce.

Serving Size: 1 crab cake with tartar sauce

Nutrition Facts:
200 Calories, 6g Total Fat, 2g Saturated Fat, 98mg Cholesterol,
563mg Sodium, 9g Total Carbs, 0g Dietary Fiber, 23g Protein,
29% Calories from Fat, 51% Calories from Protein,
20% Calories from Carbs