Nutrition Facts

Serving Size: 1 crab cake

Calories: 60 • Total Fat: 2g • Total Carbohydrate: 1g (Fiber: 1g • Sugars: 0g) • Protein: 10g

Nutritional Highlights

Low Calorie • Low Fat • High Protein • Low Carb • Contains Omega-3’s

These crab cakes are mostly protein. Add some fat and carbohydrates such as a side of cooked grains or fresh fruit to make it balanced and stabilize your blood sugar.

Dysphagia Level 1 – Pureed – after baking, omit broiling step and puree cakes in a blender. Add liquid as needed until a smooth consistency is reached. Omit parsley garnish

Dysphagia Level 2 – Ground/Mech Soft – after baking, omit broiling step. Chop cakes and top with a sauce made with Greek yogurt, lemon juice, and mustard. Omit parsley garnish

Dysphagia Level 3 – Soft –  after baking, omit broiling step. Serve cakes according to recipe,  top with a sauce made with Greek yogurt, lemon juice, and mustard for extra moisture if desired. Omit parsley garnish.

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Healthy Baked Crab Cakes

Servings: 8 cakes

INGREDIENTS

• 16 oz canned crabmeat, drained well (I use Trader Joe’s brand)
• 2 egg whites
• 2 tsp whole grain Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped
• 1 tbsp non-fat plain greek yogurt
• ½ tsp garlic powder
• 2 tsp Old Bay seasoning
• 2 stalks celery, finely chopped
• ¼ cup yellow onion, finely chopped
• 2 tbsp ground flaxseed
• Olive oil, scant
• Muffin tin for baking

METHOD

1. Preheat oven to 450F. Using a pastry brush, coat cavities of muffin tin with olive oil and set aside.
2. Combine all ingredients (crabmeat through ground flaxseed) in a large bowl. Scoop evenly into muffin tins and bake for 20 min or until tops begin to brown.
3. Place crab cakes under the broiler for an additional 3-4 minutes until tops are slightly crispy.
4. Garnish cakes with chopped parsley, if desired, and serve on top of fresh greens or steamed spinach.