Southern Crab Cakes With Remoulade Dipping Sauce
30 mins (prep 10, cooking 20)
11 ingredients
8 servings
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.

Categories:  <-30-mins , weeknight , seafood , shellfish , appetizer , diabetic , crab , time-to-make ,
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Serving Size (55.18 g)
Servings 8
Amount per Serving
Calories 188.17 Calories from Fat 32.58
% Daily Value *
Total Fat 3.62g 44.55%
Saturated Fat 0.71g 28.42%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 337.51mg 112.5%
Total Carbohydrate 32.36g 86.3%
Dietary Fiber 2.13 g 68.18%
Sugars 3.12 g %
Protein 6.0g 95.94%
Vitamin A 296.46IU% Vitamin C 1.32mg%
Calcium 85.08mg% Iron 2.19mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
lump crabmeat, white, fat-free mayonnaise, grainy mustard, lemon wedge


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