Saturday, May 29, 2010

Crab Cakes

This is Bob's (Bob Kolwyck, Germantown, Tennessee) Crab Cakes recipe which I got from the Taste of Home Recipe Book. I just used bigger chunks of the crab meat (imitation) which was really hard to fry. The tendency is that the bigger flakes separate from the patty. So the next ime I cooked this was not called a crab cake anymore but crab flakes. I like Bob's recipe and I like using bigger flakes so I was frying crab flakes on olive oil with Bob's crab cakes recipe. It really tastes good!

2 slices day-old bread, cut into 1/4-inch cubes
1 egg, lightly beaten
1 tablespoon dried parsley flakes
1 tablespoon lemon juice
1 tablespoon mayonnaise
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon pepper
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 tablespoons canola oil

In a large bowl, combine the first eight ingredients; mix well. Add crab; mix gently. Form mixture into eight balls; flatten slightly. In a large nonstick skillet, cook the crab cakes in oil for 4-5 minutes on each side or until golden brown. Yield: 8 crab cakes.

Nutritional Analysis: Two crab cakes (prepared with egg substitute and using nonstick cooking spray instead of oil) equals 213 calories, 6 g fat (1 g saturated fat), 115 mg cholesterol, 568 mg sodium, 8 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 3 lean meat, 1/2 starch.

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