10 oz fresh lump crabmeat
1 1/2 c fresh white or sourdough bread crumbs, divided
1/4 c chopped green onions
1/2 c fat-free or reduced-fat mayonnaise, divided
1 egg white, lightly beaten
2 tbsp coarse grain or spicy brown mustard, divided
3/4 tsp hot pepper sauce, divided
2 tsp olive oil, divided
Preheat oven to 200 degrees. Combine crabmeat, 3/4 cup bread crumbs and green onions in medium bowl. Add 1/4 cup mayonnaise, egg white, 1 tbsp mustard and 1/2 teaspoon pepper sauce; mix well. Using 1/4 cup mixture per cake, shape eight 1/2-inch-thick cakes. Roll crab cakes lightly in remaining 3/4 cup bread crumbs. Heat large nonstick skillet over medium heat until hot; add 1 tsp oil. Add 4 crab cakes; cook 4 to 5 minutes per side or until golden brown. Transfer to serving platter; keep warm in oven. Repeat with remaining 1 teaspoon mustard and 1/4 teaspoon hot pepper sauce in small bowl; mix well. Serve crab cakes warm with lemon wedges and dipping sauce.
Makes 8 Servings.
- Nutrients Per Serving
- 81 Calories
- 2 g Fat
- <1g Fiber