Crab Cakes

Recipe developed by Chef Leslie Cairns

Crab Cakes

You can use fresh, frozen or canned crab meat in this recipe. If you are using canned crab meat, remember to rinse it well first to remove any excess salt. You can also make smaller crab cakes to serve as an appetizer.

Ingredients

  • 120g crab meat
  • chopped fresh parsley
  • 1 clove garlic
  • 1/4 cup diced red pepper
  • 1 green onion, chopped
  • 1 egg
  • 1 tsp lemon juice
  • 1/4 cup bread crumbs
  • black pepper to taste
  • vegetable oil

Directions

  1. Combine all of the ingrediants together.
  2. Divide the mixture into 8 equal parts.
  3. Form the crab cakes by hand, making sure to squeeze out any excess liquid.
  4. Heat a frying pan over medium-high heat and add enough vegetable oil to coat the bottom of the pan.
  5. Saute the crab cakes for approximately 2 minutes on each side or until golden brown.
  6. Serve immediately.

Nutrient Analysis

Calories: 75 KCal

Protein: 5 g

Carbohydrates: 4 g

Fibre: 0.5 g

Total Fat: 5 g

Sodium: 88 mg

Phosphorus: 60 mg

Potassium: 116 mg

Renal Diet Nutrient Analysis

Servings per recipe: 8

Serving size: 1 crab cake

Renal and Diabetic Exchanges

1 protein

4 thoughts on “Crab Cakes

  1. i haven’t tried them yet but i like try make them but was wondering if i use the crab meat that’s in a can do i drain the liquid first

    1. Hi Angela,
      If you are using canned crab meat, remember to rinse it well first to remove any excess salt.You should also make sure to squeeze out any excess liquid when you are forming the cakes. We’d love to hear your feedback once you try them.

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