Yield: 4 servings (serving size: 2 crab cakes)
3 (1-ounce) slices white bread
1/4 cup chopped green onions
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon hot pepper sauce
2 large egg whites, lightly beaten
1 pound lump crabmeat, drained and shell pieces removed
1 teaspoon olive oil
4 lemon wedges
CALORIES 203 ; FAT 5.3g (sat 0.8g,mono 1.7g,poly 2.1g); CHOLESTEROL 69mg; CALCIUM 94mg; CARBOHYDRATE 14.2g; SODIUM 624mg; PROTEIN 23.4g; FIBER 0.8g; IRON 1.5mg
Cooking Light, DECEMBER 2010
1. Place the bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 9 ingredients (through crabmeat) in a large bowl. Divide mixture into 8 equal portions; shape each into a 1/2-inch-thick patty.
2. Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 4 minutes on each side or until golden brown. Serve with lemon wedges.
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