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Print this Recipe    Crabcakes 02

Maryland Crab Cakes

3 tablespoons Kraft fat-free mayonnaise
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1 egg or equivalent in egg substitute
3 (4.5-ounce drained weight) cans crabmeat, drained and flaked
6 tablespoons Bisquick Reduced Fat Baking Mix
2 teaspoons dried parsley flakes

In a large bowl, combine mayonnaise, mustard, Worcestershire sauce,
and egg. Add crabmeat, baking mix, and parsley flakes. Mix well
to combine. Using a 1/4-cup measuring cup as a guide, form into 12
cakes. Place cakes on a hot griddle sprayed with butter-flavored
cooking spray. Brown for 3 to 4 minutes on each side.

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