Crab Cakes
To avoid the sodium in canned crab, buy frozen lump crabmeat or remove
meat from crab legs. You will need about 2 pound crab legs to get 1
pound of crabmeat.
Ingredients: 1 slightly beaten egg, 1/2 cup plain low-fat yogurt, 2
tablespoons light mayonnaise or salad dressing, 1 tablespoon snipped
fresh parsley, 2 teaspoons Worcestershire sauce, 1 teaspoon prepared
mustard, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1 pound crabmeat,
drained, flaked, and cartilage removed, 1/4 cup finely crushed saltine
crackers, Nonstick spray coating, 1 medium tomato, sliced, Lemon wedges
(optional),
Directions: Prep Time: 15 minutes Cooking Time: 10 minutes In a medium
mixing bowl combine egg, 1/4 cup of the yogurt, the mayonnaise or salad
dressing, parsley, Worcestershire sauce, mustard, paprika, and pepper.
Stir in crabmeat and crushed crackers. Shape crab mixture into five
3-inch patties. Spray a shallow baking pan with nonstick spray coating.
Arrange patties in pan. Broil 4 to 6 inches from the heat for 10 to 15
minutes or until lightly browned. Do not turn patties during broiling.
Serve crab cakes on tomato slices with remaining yogurt. Garnish with
lemon wedges, if desired. Makes 5 servings.Make ahead tip: Prepare crab
patties; cover and chill up to 8 hours. Broil as above.
Serving Size 5 Nutrition Facts (per Serving): 141 calories 6 g
carbohydrates 93 mg cholesterol 4 g fat 822 mg sodium 18 g protein
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