I have not introduced crab yet for LEAP. I was finally able to find lump crab meat with no other ingredients besides pasteurized crab (Whole Foods). I’ve combed through some recipes out there to come up with my own SCD legal recipe that also reduces fat (no mayo here). I am currently trying to increase my protein intake and level my fat intake off to about the same percentage – more into a keto realm.
Here is the nutritional breakdown for (1) crab cake:
- 96 calories
- 2g fat
- 1g saturated
- 116mg cholesterol
- 351mg sodium
- 1g carbohydrate
- 0g sugar
- 0g dietary fiber
- 18g protein
- I used the fresh crab meat from J.M. Clayton that comes in a plastic tub labeled epicure. As stated by the employee at Whole Foods, the website confirms: prepared naturally without chemicals, additives or preservatives.
- The dressing on the lettuce is honey and yellow mustard whisked together at a 1:1 ratio for honey mustard.
- I consider (2) cakes as (1) serving. So, I made 6 cakes from the above recipe instead of 12 tiny cakes.
- I wrapped the remaining uncooked crab cakes in plastic wrap and placed into a freezer-safe Tupperware container.
- I used ginger instead of garlic in the recipe. Garlic sometimes bothers me.
- Ghee can be subbed with anything good for medium heat frying: butter, coconut oil, olive oil, and so on.
- If you’re not worried about fat content, sub the mustard with mayonnaise.
Crab Cakes (Low-Fat)
- 2 cups lump crab meat
- 1/2 tsp garlic powder
- 1 tbsp lemon juice
- 1 tsp yellow mustard
- 1/2 cup diced green bell pepper
- 1/2 tbsp onion powder
- 1/2 tbsp parsley, dried
- 1 large egg
- 1/4 cup cashew flour
- 2 tsp ghee (or butter) for frying
- Combine all ingredients, except the ghee, until well mixed.
- Form patties that are about 3 inches in diameter.
- Over medium heat, melt the ghee and fry the crab cakes for 2-4 minutes per side. They will be done when crispy and golden.