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Life After Brown
What's Cookin' ??
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<blockquote data-quote="moreluck" data-source="post: 688020" data-attributes="member: 1246"><p><strong>Diabetized Crab Cakes</strong></p><p></p><p>This spicy crab cake will both satisfy and taste delicious. With a quick prep and cook time, a great weeknight meal!</p><p></p><p>This recipe was originally published in <a href="http://forecast.diabetes.org/recipes/" target="_blank"><em><span style="color: #3771a4">Diabetes Forecast Magazine.</span></em></a></p><p></p><p>Serves 4; Serving size: 4 ounces</p><p>Prep time: 15 minutes</p><p>Cook time: 20 minutes</p><p><strong>Ingredients</strong></p><p>2 tsp olive oil, divided</p><p>1/2 medium onion, diced</p><p>4 Tbsp red pepper, diced</p><p>2 scallions, thinly sliced</p><p>1 egg</p><p>3 Tbsp reduced-fat mayonnaise</p><p>1 Tbsp Dijon mustard</p><p>Salt and pepper to taste</p><p>1/4 cup French bread crumbs</p><p>1 pound lump crabmeat</p><p></p><p><strong>Preparation</strong></p><ol> <li data-xf-list-type="ol">In a medium skillet, heat one teaspoon of the olive oil over medium heat.</li> <li data-xf-list-type="ol">Add the onion, red pepper, and scallions, and sauté for 4 minutes.</li> <li data-xf-list-type="ol">Move the vegetables to a bowl. Add the egg, mayonnaise, Dijon mustard, salt, and pepper.</li> <li data-xf-list-type="ol">Next, add the bread crumbs and crabmeat.</li> <li data-xf-list-type="ol">Shape into patties and place on a plate. Cover and refrigerate for 1 hour.</li> <li data-xf-list-type="ol">Coat a baking sheet with cooking spray.</li> <li data-xf-list-type="ol">Add the crab cakes to the baking sheet and drizzle the crab cakes with remaining olive oil.</li> <li data-xf-list-type="ol">Bake at 375 degrees for about 20 minutes, until lightly browned. Cook a bit longer if crab cakes still need some browning.</li> </ol><p><strong>Nutrition Information</strong></p><p>Exchange/Choices:</p><p>1/2 Carbohydrate</p><p>3 Lean Meat</p><p>1/2 Fat</p><p>Amount Per Serving</p><p>Calories 195</p><p>Calories from Fat 80</p><p>Total Fat 9 g</p><p>Saturated Fat 1.6 g</p><p>Trans Fat 0 g</p><p>Cholesterol 150 mg</p><p>Sodium 485 mg (without added salt)</p><p>Total Carbohydrate 6 g</p><p>Dietary Fiber 1 g</p><p>Sugars 2 g</p><p>Protein 22 g</p></blockquote><p></p>
[QUOTE="moreluck, post: 688020, member: 1246"] [B]Diabetized Crab Cakes[/B] This spicy crab cake will both satisfy and taste delicious. With a quick prep and cook time, a great weeknight meal! This recipe was originally published in [URL='http://forecast.diabetes.org/recipes/'][I][COLOR=#3771a4]Diabetes Forecast Magazine.[/COLOR][/I][/URL] Serves 4; Serving size: 4 ounces Prep time: 15 minutes Cook time: 20 minutes [B]Ingredients[/B] 2 tsp olive oil, divided 1/2 medium onion, diced 4 Tbsp red pepper, diced 2 scallions, thinly sliced 1 egg 3 Tbsp reduced-fat mayonnaise 1 Tbsp Dijon mustard Salt and pepper to taste 1/4 cup French bread crumbs 1 pound lump crabmeat [B]Preparation[/B] [LIST=1] [*]In a medium skillet, heat one teaspoon of the olive oil over medium heat. [*]Add the onion, red pepper, and scallions, and sauté for 4 minutes. [*]Move the vegetables to a bowl. Add the egg, mayonnaise, Dijon mustard, salt, and pepper. [*]Next, add the bread crumbs and crabmeat. [*]Shape into patties and place on a plate. Cover and refrigerate for 1 hour. [*]Coat a baking sheet with cooking spray. [*]Add the crab cakes to the baking sheet and drizzle the crab cakes with remaining olive oil. [*]Bake at 375 degrees for about 20 minutes, until lightly browned. Cook a bit longer if crab cakes still need some browning. [/LIST] [B]Nutrition Information[/B] Exchange/Choices: 1/2 Carbohydrate 3 Lean Meat 1/2 Fat Amount Per Serving Calories 195 Calories from Fat 80 Total Fat 9 g Saturated Fat 1.6 g Trans Fat 0 g Cholesterol 150 mg Sodium 485 mg (without added salt) Total Carbohydrate 6 g Dietary Fiber 1 g Sugars 2 g Protein 22 g [/QUOTE]
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