- Coat the same skillet with cooking spray; drop crab mixture by scant
- 1/2 cupfuls into the pan. Press into 3/4-in.-thick patties. Cook in
- batches over medium heat for 4-6 minutes on each side or until
- golden brown. Serve with lemon wedges.
- Yield: 4 servings.
Nutritional Facts: 2 crab cakes equals 311 calories, 9 g fat (1 g saturated fat), 67 mg cholesterol, 764 mg sodium, 43 g carbohydrate, 5 g fiber, 17 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1-1/2 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.