Maryland-Style Crab Cakes With Lemon Aioli

Adapted from CooksAid.com

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

Servings and Times

Servings

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.