Diabetic Crab Cake Recipe
courtesy Diabetes Life www.dlifecom
1 pint lump white crabmeat, picked for shells
1/3 cup finely diced green bell pepper
1/2 cup thinly sliced green onion (scallion)
1 (11-ounce) can Mexi-corn, drained
1/3 cup light mayonnaise
3/4 cup Italian breadcrumbs
1 egg, beaten
1/2 teaspoon hot pepper sauce
1/2 cup cornmeal
1. Use a large bowl, and mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot pepper sauce.
2. Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
3. Dredge each cake in the cornmeal to coat both sides well. Use a large skillet coated with nonstick cooking spray, and set over medium – low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
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