Carb-Free Crab Cakes
From Chef Brian Malarkey, owner Searsucker Restaurant, San Diego
1 lb crab meat
1/2 cup fat free mayonnaise
2 lemons (zested and juiced)
2 Tbls Italian parsley
Preheat oven to 350 degrees.
Whisk together mayo, eggs, lemon zest and juice and parsley in a medium-sized bowl. Squeeze extra juices out of crab meat then gently fold into mixture.
Put loosely into muffin molds or ramekins and bake for 12 minutes, until top is golden brown.
For more diabetic-friendly recipes, go to www.diabetesinbend.org.