Crab and Corn Cakes with Fresh Lemon
Enjoy these delicious crab and corn cakes, sprinkled with fresh lemon as an appetizer or lunch dish.
For this recipe, and for dozens of other Association-approved recipes, purchase Quick & Healthy Recipes & Ideas, 2nd ed. from our online store.
Vegetable oil spray
1/2 medium red bell pepper, finely chopped
1/2 cup finely chopped green onions (green and white parts)
3/4 cup yellow cornmeal
1/4 cup all-purpose flour
1/2 tsp seafood seasoning blend
1/8 tsp cayenne
2 cups fresh crabmeat, picked over for shells and cartilage
1 cup frozen whole-kernal corn, thawed
1/4 cup snipped fresh parsley
1/3 cup fat-free or light mayonnaise dressing
Whites of 3 large eggs
1/4 cup fat-free milk
2 Tbsp fresh lemon juice
1/8 tsp salt
2 medium lemons, quartered
- Heat a 12-inch nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame).
- Cook the bell pepper and green onions for 3 minutes, or until tender, stirring frequently. Transfer to a large bowl to cool quickly.
- Meanwhile, in a medium bowl, stir together the cornmeal, flour, seafood seasoning blend, and cayenne.
- Stir the crabmeat, corn, parsley, mayonnaise, egg whites, milk, and lemon juice into the cooled vegetables. Stir in the cornmeal mixture until just blended.
- Lightly spray the skillet with vegetable oil spray. Spoon 1/2 cup crab mixture into the skillet. Repeat 3 times. Flatten each patty to 1/2-inch thickness with a spatula.
- Cook for 3 minutes on each side. Set aside. Lightly spray the skillet with vegetable oil spray and repeat with remaining crab mixture, making 4 more patties.
- To serve, place 2 crab cakes on each plate. Sprinkle with salt. Place lemon wedges on each plate to squeeze over the crab cakes.
2 1/2 Starch
1 Very Lean Meat
Calories: 249 g
Calories from Fat: 12 g
Total Fat: 1 g
Saturated Fat: 0.2 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 0.3 g
Cholesterol: 34 mg
Sodium: 517 mg
Total Carbohydrate: 41 g
Dietary Fiber: 4 g
Sugars: 4 g
Protein: 18 g
Not all recipes presented here are necessarily appropriate for all people with diabetes, nor will all recipes fit into every meal plan. No two meal plans are alike. Work with your health care provider, diabetes educator or dietitian to design a meal plan that's right for you, and includes the foods you love. A key message for people with diabetes is "Carbs Count." Foods high in carbs (carbohydrates) -- bread, tortillas, rice, crackers, cereal, fruit, juice, milk, yogurt, potatoes, corn, peas, sweets -- raise your blood glucose levels the most.
For many people, having 3 or 4 servings of a carb choice at each meal and 1 or 2 servings at snacks is about right. Keep an eye on your total number of servings. For example, if you choose to have dessert, cut back on potatoes.
Round out your meals with a serving of:
- Meat (such as fish or chicken) or meat substitute (such as beans, eggs, cheese, and tofu) about the size of a deck of cards and
- Non-starchy vegetables (such as broccoli or lettuce). If you have three (3) or more servings of non-starchy vegetables, count them as a carbohydrate choice. Three (3) servings is equal to 1 1/2 cups of cooked vegetables, or three (3) cups of raw vegetables.
Check your blood glucose to see how your food choices or these recipes affect your blood glucose. If your meal plan isn't working for you, talk to your dietitian about making a new one.
Along with exercise and medications (insulin or oral diabetes pills), nutrition is important for good diabetes management. By eating well-balanced meals in the correct amounts, you can keep your blood glucose level as close to normal (non-diabetes level) as possible.
The recipes on this page are only a part of what is offered in recipe books from the American Diabetes Association. Many also include information on meal planning, portion control, food buying and seasoning, as well as general cooking hints and tips for people with diabetes.
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