Crab Cake Burgers - 6g Carbs
{Nutrition info does not include the bread/bun. Take this
into consideration when creating this meal.
Take care, Gloria}
From Eating Well Magazine
Yield: 6 servings
Active Time: 20 minutes
Total Time: 20 minutes
Ease of preparation: Easy
These burgers have a true crab flavor that isn’t masked by fillers
or strong seasoning. Serve on a bun with tartar sauce or with a
lemon-juice-dressed salad of greens, sprouts and sliced peaches.
This recipe works best with convenient pasteurized crabmeat,
usually found in the refrigerated case near the fish counter.
If you prefer lump crabmeat, cut it into small, uniform pieces.
1 lb crabmeat
1 egg, lightly beaten
1/2 cup panko breadcrumbs (see Note)
1/4 cup light mayonnaise
2 Tbsp minced chives
1 Tbsp Dijon mustard
1 Tbsp lemon juice
1 tsp celery seed
1 tsp onion powder
1/4 tsp freshly ground pepper
4 dashes hot sauce, such as Tabasco, or to taste
1 Tbsp extra-virgin olive oil
2 tsp unsalted butter
1. Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon
juice, celery seed, onion powder, pepper and hot sauce in a large
bowl. Form into 6 patties.
2. Heat oil and butter in a large nonstick skillet over medium heat
until the butter stops foaming. Cook the patties until golden brown,
about 4 minutes per side.
Per serving:
163 Calories, 8g Fat (2g Sat, 3g Mono), 86mg Cholesterol, 6g Carbs,
16g Protein, 0g Fiber, 350mg Sodium
Nutrition bonus:
Selenium (44% daily value), Zinc (20% dv), Vitamin C (15% dv)
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 2 very lean meat, 1 fat (mono)
Panko breadcrumbs, also known as Japanese breadcrumbs or bread
flakes, are coarser in texture than other dried breadcrumbs.
They produce a crispy crust and are less likely to become soggy
than finely ground breadcrumbs. Look for panko in the Asian
food section of large supermarkets and in specialty Asian markets.