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Maryland-Style Crab Cakes With Lemon Aioli
Nutrition Facts
| Serving Size | ½ of recipe |
| Calories | 317 |
| Total Fat | 22 g |
| Saturated Fat | 2.5 g |
| Sodium | 855 mg |
| Total Carbohydrate | 10 g |
| Dietary Fiber | 1 g |
| Protein | 18.5 g |
Ingredients and Preparation
| Ingredients | Measures |
|---|---|
| Cooked lump crabmeat | 8 ounces |
| Yellow bell pepper, diced into ¼-inch squares | ½ |
| Breadcrumbs | 2 tablespoons |
| Old Bay seasoning | 1 teaspoon |
| Reduced-fat mayonnaise | 2 + 2 tablespoons |
| Canola oil | 1½ tablespoons |
| Fresh lemon juice | 1 teaspoon |
| Zest of ½ lemon | |
- Directions
- Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
- In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
- Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.
Exchanges
3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch
Side Suggestions: Crusty bread (Italian or French)
Side Suggestions: Mixed Green Salad
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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