Topped with avocado, mango chutney, a poached egg, and a dash of hot sauce, these crab cakes will have you begging for more.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • In a medium bowl combine crabmeat, zucchini, egg whites and yogurt. Stir in panko, chili powder, black pepper and crushed red pepper.

  • Form mixture into five 1/2-inch-thick patties (about 1/3 cup crab mixture per patty). Coat a large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add patties to hot skillet; cook about 10 minutes or until lightly browned (160 degrees F), turning once halfway through cooking time. Reduce heat as needed to prevent the patties from overbrowning.

  • Meanwhile, for avocado topper, in a small bowl stir together avocado, chutney and lemon juice.

  • Serve each crab cake topped with a poached egg. Spoon avocado topper over all. Sprinkle each serving with 1 or 2 dashes of hot pepper sauce. If desired, garnish with snipped fresh cilantro.


Tip: To poach eggs, fill an extra-large skillet half full of water; add 1 tablespoon vinegar. Bring the vinegar mixture to boiling; reduce heat to simmering. Break 1 egg into a cup and slip egg into the simmering water. Repeat with four more eggs, allowing each egg an equal amount of space in the vinegar mixture. Simmer eggs, uncovered, for 3 to 5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, remove eggs from vinegar mixture.

Nutrition Facts

193 calories; protein 16g; carbohydrates 12g; dietary fiber 2g; sugars 5g; fat 9g; saturated fat 2g; cholesterol 231mg; sodium 310mg.