• Maryland-Style Crab Cakes With Lemon Aioli

    Nutrition Facts

    Serving Size ½ of recipe
    Calories 317
    Total Fat 22 g
    Saturated Fat 2.5 g
    Sodium 855 mg
    Total Carbohydrate 10 g
    Dietary Fiber 1 g
    Protein 18.5 g

    Servings and Times

    Servings 2

    Ingredients and Preparation

    Ingredients Measures
    Cooked lump crabmeat 8 ounces
    Yellow bell pepper, diced into ¼-inch squares ½
    Breadcrumbs 2 tablespoons
    Old Bay seasoning 1 teaspoon
    Reduced-fat mayonnaise 2 + 2 tablespoons
    Canola oil 1½ tablespoons
    Fresh lemon juice 1 teaspoon
    Zest of ½ lemon (grated lemon peel)
    1. Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
    2. In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
    3. Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.

    Exchanges3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch

    Side Suggestions: Crusty bread (Italian or French)

    Side Suggestions: Mixed Green Salad

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