Crab Cakes

Recipes are meant to share, especially one low in calories and fat that tastes delicious. These Crab Patties are from www.hungrygirl.com. Tastes & Treasures cookbook has two crab cake recipes. One from The Cottage Place in Flagstaff is on page 28. Dungeness Crab Cakes are on page 82 from El Chorro Lodge. Try all three recipes for a taste test and enjoy.

Ingredients:
Two 6-oz. cans lump crabmeat, drained (about 1 cup drained crabmeat)
2 1/2 slices light white bread (40 - 45 calories each with around 2g fiber per slice), lightly toasted
One wedge The Laughing Cow Light Original Swiss cheese, room temperature
3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 tbsp. finely diced onion
2 tbsp. finely diced celery
1 tbsp. fat-free mayonnaise
1/2 tbsp. Dijonnaise
1/2 tbsp. finely chopped fresh curly parsley
1 tsp. minced garlic
1/2 tsp. lemon juice
1/2 tsp. whipped light butter or light buttery spread (like Brummel & Brown), melted
1/4 tsp. Worcestershire sauce
dash hot pepper sauce (like Tabasco)
dash salt, or more to taste
dash black pepper, or more to taste
Butter-flavored nonstick spray
Optional: additional Dijonnaise (for dipping), lemon wedges
Directions:
Preheat oven to 450 degrees.
Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
Add crabmeat, parsley, garlic, salt, and black pepper to the bowl, and gently mix until combined. Add onion and celery, lightly mix again, and set aside.
Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, Dijonnaise, lemon juice, melted butter, Worcestershire sauce, and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. If you like, add additional salt and black pepper to taste.
Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray. Take one-third of the crab cake mixture (about 3/4 cup) from the bowl. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat twice with remaining crab mixture so that you have 3 cakes in the baking dish.
Bake in the oven for 14 - 15 minutes, until the cakes are slightly firm and cooked through.

Remove carefully from the dish and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting.

MAKES 3 SERVINGS
Serving Size: 1 crab cake
Calories: 117 Fat: 2g Sodium: 799mg Carbs: 11.5g Fiber: 2.25g Sugars: 2.5g
Protein: 14g POINTS® value 2*