Spicy Crab Cakes
as an appetizer or several cakes with sides for a meal
2 pounds fresh lump crabmeat, drained
6 tablespoons green onion, finely chopped
3 cups soft breadcrumbs
4 tablespoons nonfat mayonnaise
4 tablespoons lemon juice
1/4 teaspoon salt
1 teaspoon paprika
2 egg whites, beaten
2 small jalapeno peppers, seeded and finely chopped
plus 1 teaspoon canola or vegetable oil
onion, breadcrumbs, mayonnaise, lemon juice, salt, paprika, egg white
and jalapeno peppers. Mix well and shape into 16 patties that are 1/2
Add one teaspoon of oil to a large nonstick skillet. Place over medium
heat until pan is hot. Place 4 patties in the skillet and cook 3 minutes
on each side. Patties should be a golden brown color. Repeat procedure
with remaining oil and patties. Garnish with parsley and lemon wedges.
Serve with cocktail sauce or fat free tartar sauce.
Per Serving: 67 Calories; 2g Fat (24.6% calories from fat);
trace Saturated Fat; 11g Protein; 1g Carbohydrate; trace Dietary Fiber;
44mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean
Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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