Crab Cake Appetizers
Serve with Oven Fries.

Makes about 30 small crab cakes

• 1 pounds backfin lump crabmeat, picked over for cartilage and shell
• 1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
• 1 large egg, lightly beaten
• 2 tablespoons snipped fresh chives
• 2 tablespoons Hellmann's® low fat mayonnaise
• 1 tablespoon Dijon mustard
• 2 teaspoons Old Bay seasoning
• 1 teaspoon lemon zest
• 3 tablespoons canola oil

Heat oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine crabmeat and breadcrumbs in a medium bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning, and lemon zest until blended; add to crab mixture and stir.

Using a small ice cream scoop, shape mounds of crab mixture (about 1 1/2 tablespoons) into small round cakes, about 1 1/2 inches wide.

Heat oil in a large skillet over medium heat. Working in batches, cook cakes 1 minute per side, or until lightly browned. Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake crab cakes 10 minutes, or until golden brown. Top each with a small dollop of Wasabi Mayonnaise if desired.

Per Crab Cake: 34 Calories; 2g Fat (49.4% calories from fat); trace Saturated Fat; 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 19mg Cholesterol; 76mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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