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Recipe tags: Easy, Fry, Shell fish, Stove Top

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Meats and seafood

Maryland Lump Crab Cakes

Recipe submitted by DaVita renal dietitian Joann from North Carolina.

Portions:  6

Serving size:  1 crab cake

Ingredients

• 1 pound lump backfin crab meat
• 1 slice of bread cut in cubes
• 1 heaping tablespoon mayonnaise
• 1 heaping teaspoon yellow mustard
• 1 teaspoon Old Bay® seasoning, 30% less sodium
• 1 tablespoon fresh parsley, chopped
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 2 tablespoons olive oil or Pam® cooking spray for frying

Preparation

1. In medium bowl, pick through crab meat and remove any shell pieces.
2. Add bread, mayonnaise, mustard, Old Bay®, parsley, cayenne pepper and the egg.
3. Mix lightly until all ingredients are mixed together, but do not over mix.
4. Form into 6 cakes and set aside.
5. In a heavy skillet (preferably a cast iron skillet) heat olive oil or Pam® cooking spray.
6. Fry crab cakes until browned on both sides turning only once (about 5 minutes on each side).

Nutrients per serving

• Calories: 158
• Protein: 17 g
• Carbohydrates: 2 g
• Fat: 9 g
• Cholesterol: 112 mg
• Sodium: 337 mg
• Potassium: 268 mg
• Phosphorus: 177 mg
• Calcium: 90 mg
• Fiber: 0.3 g

Renal and Renal Diabetic Food Choices

• 2-1/2 meat

Carbohydrate Choices

• 0

Helpful Hints

• Paprika can be used instead of Old Bay® seasoning. Sodium is reduced to 274 mg per serving.
• 1/2-cup crushed saltines, unsalted tops, can replace the bread.

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