Diabetic Crab Cakes Recipe

Total Time
Prep 30 mins
Cook 0 mins

The CrabCakeGuy.com website (www.crabcakeguy.com) received several questions on where to find a crab cake friendly recipe for those inflicted with Diabetes. Here is an easy to prepare and healthy recipe for crabs cakes.

Ingredients Nutrition


  1. In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
  2. Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
  3. Dredge each cake in the cornmeal to coat both sides well.
  4. Use a large skillet coated with nonstick cooking spray, and set over medium – low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.


Most Helpful

As a T2 diabetic, let me say "All God's children need carbs!" How many can be very individualistic, but as a starter, the ADA says: "How Much Carb? A place to start is at about 45-60 grams of carbohydrate at a meal." So these crab cakes CERTAINLY ARE a choice for diabetics to consider except for those on the MOST SEVERELY RESTRICTIVE diets. Corn is a low glycemic index veggie (46), and SUGAR in this recipe is a mere 1.9g while fiber is 1.8g. As for the sensory issues (mentioned by others) with this recipe, I recommend several steps" 1) draining the crab well and spreading on paper towel to absorb liquid (and blot gently with a second towel; do not press!), 2) process the whole kernel corn (frozen might process better, then allow to thaw before draining: next time I will try this) to make a coarse grind & drain excess juices, and 3) add 1/2 to 1t Old Bay Seasoning. To bind and hold shape better, either chill the formed & dredged crab cakes in fridge 30-60 minutes before frying... or chill the crab cake mixture before completing the individual cake forming ,dredging & frying steps. I had good results using the first chilling method, but will try the second method next time to compare. Not like traditional Chesapeake Bay/Maryland cakes, but tasty enough to make again.

grantg January 14, 2011

I had a bit of a problem with everything holding together. The mixture was very soft. I also felt they could have used more seasonings of some sort. I am glad I tried them though & with minor tweaking they would be a recipe I would try again. Thank you for sharing your recipe! Reviewed for PAC Fall '07.

Susie D November 02, 2007

This is not a low carb recipe. It is rated 9% carbs. Get rid of the corn, breadcrumbs, & cornmeal & then it might be okay for diabetics.

Alan Leonetti August 02, 2007

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