Skip to Content

Carb-Free Crab Cakes


Carb-Free Crab Cakes

From Chef Brian Malarkey, owner Searsucker Restaurant, San Diego

1 lb crab meat

1/2 cup fat free mayonnaise

2 eggs

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

Article Topic Follows: News

Jump to comments ↓

KTVZ News Team


KTVZ NewsChannel 21 is committed to providing a forum for civil and constructive conversation.

Please keep your comments respectful and relevant. You can review our Community Guidelines by clicking here

If you would like to share a story idea, please submit it here.

Skip to content