2 tablespoons finely chopped onion
1 tablespoon minced celery
1 tablespoon minced green pepper
1 teaspoon butter
2 tablespoons egg substitute
2 tablespoons mayonnaise
2 tablespoons seasoned bread crumbs
1/2 teaspoon seafood seasoning
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
Tartar sauce, optional
In a small skillet, saute the onion, celery and green pepper in butter until tender.
In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes. In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.
Yield: 2 servings.
Nutrition Facts One serving: 2 crab cakes Calories: 310 Fat: 22 g Saturated Fat: 3 g Cholesterol: 70 mg Sodium: 814 mg Carbohydrate: 7 g Fiber: 1 g Protein: 21 g
Diabetic Exch: 3 lean meat, 2 fat, 1/2 starch.