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I love crabmeat any way it’s served, especially in these crab cakes. If you don’t have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. —Priscilla Gilbert, Indian Harbour Beach, Florida
This recipe is:
Contest Winning
Quick
Diabetic Friendly
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Nutritional Facts 1 crab cake (calculated without cocktail sauce) equals 214 calories, 16 g fat (2 g saturated fat), 55 mg cholesterol, 568 mg sodium, 4 g carbohydrate, trace fiber, 13 g protein. Diabetic Exchanges: 2-1/2 fat, 2 lean meat.
Originally published as Basil Crab Cakes in Simple & Delicious April/May 2012, p43
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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© Reiman Media Group, LLC., 2012