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Maryland Lump Crab Cakes
Diet Types:
Portions: 6
Serving Size: 1 crab cake
Ingredients
- 1 pound lump crab meat
- 1 slice white bread
- 1 tablespoon mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon Old Bay® seasoning, 30% less sodium
- 1 tablespoon fresh parsley
- 1/8 teaspoon cayenne pepper
- 1 large egg
- 2 tablespoons olive oil
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
Preparation
- In medium bowl, pick through crab meat and remove any shell pieces.
- Cut bread slice into cubes.
- Add bread, mayonnaise, mustard, Old Bay®, chopped parsley, cayenne pepper and egg to the crab. Mix lightly until all ingredients are mixed together, but do not over mix.
- Use a 1/3 cup measure to portion out 6 crab cakes, each 3/4" thick. Refrigerate for one hour.
- In a heavy skillet (preferably a cast iron skillet) heat olive oil or cooking spray.
- Fry crab cakes until browned on both sides turning only once (about 5 minutes on each side).
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Renal and renal diabetic food choices
- 2-1/2 meat
Carbohydrate choices
0Helpful 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.
- For an attractive presentation serve on a bed or chopped lettuce garnished with mandarin orange slices.
Submitted by:
DaVita renal dietitian Joann from North Carolina.Download Free Kidney-Friendly Cookbooks
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