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Diabetic Seafoods

 

Crab Cakes With Cajun Remoulade

(makes 2 appetizers)
8 oz. fresh lump crab meat
2 T. each: chopped celery and red onion
1 t. minced jalapeno pepper
1 t. mayonnaise
Pinch of each: dry mustard, cayenne pepper, black pepper
1 T. fresh lemon juice and 1 t. grated zest
Dash of Worcestershire sauce
1T chopped parsley
1 egg white
1 / 2 cup bread crumbs

1 Combine all ingredients, except crumbs. Form 4 small patties. Roll in bread crumbs.
2. Place on non stick baking sheet that has been lightly sprayed with olive oil spray. Refrigerate while oven warms to 400.
3. Bake crab cakes in oven for 5 minutes per side or until nicely browned. Top with small dollops of sauce. 

Nutrition Information
Serving Size: 2 Cakes
Calories: 255
Carbs:  28 grams
Protein: 30 gram
Fat:  4 gram

Cajun Remoulade Sauce:

1 / 4 cup mayonnaise
1 / 4 cup low fat sour cram
2 T. each: capers, sweet relish, minced red onion
1 T. Cajun seasoning (or to taste)
Stir all ingredients to mix well.

Nutrition Information
Serving Size: 1 Tablespoon
Calories: 20
Carbs:  3 grams
Protein: 1 gram
Fat:  5 gram

* Provided for information use only

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.