Cooking time: 10 minutesCrab cakes are indeed a special treat, but if you ever want to enjoy other seafood cakes, simply use scallops or any mild white-fleshed fish, such as tilapia, snapper, or catfish, in this dish.
Preparation time: 20 minutes Cooking time: 10 minutes
1 pound crabmeat
1 egg
1 cup finely chopped celery
1 tablespoon fat-free mayonnaise
1 tablespoon lemon juice
½ teaspoon ground white pepper
¼ teaspoon curry powder
1⁄8 teaspoon ground red pepper
1⁄8 teaspoon mustard powder
2 tablespoons chopped fresh chives
1–2 tablespoons unseasoned dry bread crumbs
3 drops hot-pepper sauce
8–16 slices sprouted wheat bread, cut into 3"–4" rounds and toasted (optional)
1. In a large bowl, combine the crabmeat, egg, celery, mayonnaise, lemon juice, white pepper, curry powder, red pepper, mustard powder, chives, bread crumbs, and hot-pepper sauce. Toss to mix. Form into 8 patties.
2. Heat the patties in a medium nonstick skillet over low heat until brown, 4 to 5 minutes per side. Serve warm alone, on 1 toast round, or between 2 rounds as a sandwich.
MAKES 8 CRAB CAKES
Per serving: (1 crab cake without bread): 67 calories, 2 g carbohydrate, 11 g protein, 2 g fat, 0.5 g saturated fat, 71 mg cholesterol, 212 mg sodium, 1 g fiber
Per serving: (1 crab cake with 2 rounds of bread): 202 calories, 26 g carbohydrate, 16 g protein, 3.5 g fat, 1 g saturated fat, 71 mg cholesterol, 487 mg sodium, 3 g fiber
Carbohydrate Choices: 2
Dietary Exchanges: 2 starch, 1½ meat
NOTE: High-fiber, sprouted grain bread is available in the freezer section of most grocery and natural food stores. Multigrain bread can be used as an alternative.
