Shrimp and Crab Cakes - 12g Carbs, 1g Fiber
From The Sugar Solution Diet From Prevention
Admit it, it’s been too long since you’ve had this crispy,
savory paddy cake. Use fresh or frozen seafood year-round.
2 slices white bread
1 egg white
2 Tbsp low-fat mayonnaise
1 red onion, sliced crosswise
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1/2 lb large shrimp, peeled, deveined, and finely chopped
1/2 lb lump crabmeat, picked over for shells and flaked
1 rib celery, finely chopped
3 scallions, white part only, chopped
2 Tbsp chopped parsley
Toast the bread and allow to cool. In a small bowl, crumble into
fine crumbs. Set aside.
In a large bowl, combine the egg white, mayonnaise, Worcestershire
sauce, and mustard. Whisk to blend. Add the shrimp, crabmeat,
celery, scallions, parsley, and one-third of the reserved bread
crumbs. Toss to mix.
Shape into 8 cakes, about 1/2" thick. Spread the remaining bread
crumbs on a shallow plate. Dip the cakes into the crumbs, pressing
lightly to adhere.
Coat a large nonstick skillet with cooking spray. Place the cakes
in the skillet and cook over medium heat for 2 to 3 minutes, or
until lightly browned on the bottom. Remove the pan from the heat
and coat the cakes lightly with cooking spray. Return the pan to
the heat and carefully turn the cakes. Cook for 2 minutes, or
until lightly browned on the bottom. Turn the cakes two more times,
coating with cooking spray each time. Cook for 2 minutes longer
per side, or until cooked through.
Makes 4 servings
PER SERVING
210 Calories, 27g Protein, 12g Carbs, 1g Dietary Fiber, 5g Total Fat,
0.8g Saturated fat, 128mg Cholesterol, 662mg Sodium
DIET EXCHANGE
1 carb (1 bread/starch), 3 meat