|Cooked lump crabmeat||8 ounces|
|Yellow bell pepper, diced into ¼-inch squares||½|
|Old Bay seasoning||1 teaspoon|
|Reduced-fat mayonnaise||2 + 2 tablespoons|
|Canola oil||1½ tablespoons|
|Fresh lemon juice||1 teaspoon|
|Zest of ½ lemon (grated lemon peel)|
- Prepare aioli by combining 2 tablespoons mayonnaise, lemon juice, and zest until smooth. Set aside.
- In a large bowl, stir together, crab, bell pepper, breadcrumbs, Old Bay, and 2 tablespoons reduced-fat mayonnaise. With a large spoon or ice-cream scoop, scoop crab mixture into 4 portions, roll into compact balls, and pat until about ¾-inch thick.
- Heat oil in a large skillet over medium-high heat. (Make sure the oil is heated before adding crab cakes.) Add crab cakes and cook 2-4 minutes per side, until golden brown, taking care that the cakes do not fall apart when flipping. Top cakes with aioli and serve.
3 very lean meats; 3 fats; 0.5 vegetable; 0.5 starch
Side Suggestions: Crusty bread (Italian or French)
Side Suggestions: Mixed Green Salad
|Serving Size||½ of recipe|
|Saturated Fat||2.5 g|
|Dietary Fiber||1 g|
A systematic review found that participants given chewing gum after abdominal surgery may have a faster return to normal for their digestive system. Unfortunately, the quality of trials is low and more research will need to be done before this simple solution is confirmed.
Early Peanut Consumption Associated with Lower Risk of Peanut Allergy in High Risk Children
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children