CAROLYNN’S PANTRY

GREENHOUSE CRAB CAKES

(scallops or any mild white-fleshed fish, such as tilapia, snapper, or catfish, may be used in place of crabmeat)

1 pound crabmeat

1 egg

1 cup finely chopped celery

1 tablespoon fat-free mayonnaise

1 tablespoon lemon juice

1/2 teaspoon ground white pepper

1/4 teaspoon curry powder

1/8 teaspoon ground red pepper

1/8 teaspoon mustard powder

2 tablespoons chopped fresh chives

1-2 tablespoons unseasoned dry bread crumbs

3 drops hot-pepper sauce

8-16 slices sprouted wheat bread, cut into 3"-4" rounds and toasted (optional)

In a large bowl, combine the crabmeat (or other fish), egg, celery, mayonnaise, lemon juice, white pepper, curry powder, red pepper, mustard powder, chives, bread crumbs, and hot-pepper sauce. Toss to mix. Form into 8 patties.

1. Heat the patties in a medium nonstick skillet over low heat until brown, 4 to 5 minutes per side. Serve warm alone, on 1 toast round, or between 2 rounds as a sandwich.

MAKES 8 CRAB CAKES…Diabetic Friendly

Per serving: (1 crab cake without bread):

67 calories, 2 g carbohydrate, 11 g protein, 2 g fat, 1 g fiber

Per serving: (1 crab cake with 1 round of bread):
134 calories, 14g carbohydrate, 18 g protein, 2.38 g fat, 2 g fiber

Per serving: (1 crab cake with 2 rounds of bread):

202 calories, 26 g carbohydrate, 16 g protein, 3.5 g fat, 3 g fiber