Because crab cakes are often fried or sautéed, they're not the healthiest dinnertime pick. But with a few tweaks, I transformed these high-fat, high-sodium cakes into a diabetes-friendly dish. To reduce this recipe's 14.2 grams of saturated fat, I eliminated the butter and cream, and baked the crab cakes instead of sautéing them.

I slashed sodium by reducing the amount of salt used and nixing the Worcestershire sauce. I swapped cream for reduced-fat mayonnaise, which cut fat but sill kept the crab cake mixture intact. I used fewer bread crumbs for a lower per-serving carbohydrate count. And, finally, I added extra veggies for flavor and texture.

The result is a moist, flavorful crab cake you'll love.