Serving Size: 1 crab cake
Calories: 60 • Total Fat: 2g • Total Carbohydrate: 1g (Fiber: 1g • Sugars: 0g) • Protein: 10g
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.
Healthy Baked Crab Cakes
Servings: 8 cakes
- 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
- Preheat oven to 450F. Using a pastry brush, coat cavities of muffin tin with olive oil and set aside.
- 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.
- Place crab cakes under the broiler for an additional 3-4 minutes until tops are slightly crispy.
- Garnish cakes with chopped parsley, if desired, and serve on top of fresh greens or steamed spinach.