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LOW-FAT CRAB CAKES
2 cups. fresh bread crumbs (made from 3-4 slices fat-free bread)
1/4 cup fat-free mayonnaise
1 large egg white, lightly beaten
2 tbsp. lemon juice
1 green onion, chopped
1/3 cup red or green bell pepper, chopped.
1 tsp. Old Bay seasoning pepper to taste
1/4 to 1/2 tsp. Tabasco sauce
1/2 cup fat-free bread crumbs
Preheat oven to 450 degrees. In a large bowl, stir together
crabmeat, fresh bread crumbs, mayonnaise, egg white, lemon juice,
onion, bell pepper, Old Bay seasoning, pepper, and Tabasco sauce.
Form into 6 1/2" thick patties and roll in dry bread crumbs or corn
flake crumbs. Lightly spray a nonstick skillet with cooking spray
and heat over medium heat. Add the crab cakes and cook until the
undersides are golden, about 1 minute. Carefully, turn the crabcakes
over and transfer to a baking sheet. Bake 10-12 minutes, or until
heated through. Makes 6 servings.
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Crabcakes 01