Light Crab Cakes
2 tablespoons olive oil
1 sweet red pepper, cored, seeded, finely chopped
3 green onions, sliced
2 tablespoons low-fat mayo
1 tablespoon lemon juice
1 each egg, egg white
1 teaspoon Dijon style mustard
2 cups fresh breadcrumbs
8 oz crabmeat
½ cup dry breadcrumbs
fresh lemon wedges
Heat ½ tablespoon oil in large nonstick skillet over medium heat.
Add red pepper; cook for 4 minutes.
Add green onions; cook for 2 minutes.
Remove from heat.
Whisk together many, lemon juice, egg, egg white and mustard in medium size bowl.
Stir in red pepper mixture, fresh breadcrumbs and crabmeat.
Place dry bread crumbs in a pie plate.
Shape crabmeat mixture into eight 4-inch patties with crumbs.
Wipe out skillet with paper towel.
Heat half of remaining 1 ½ tablespoons oil in skillet over medium-low heat.
Add crab cakes; cook for 5 minutes or until crispy-browned.
Serve crab cakes with fresh lemon wedges.
Pairs Well With
Makes 4 servings (2 cakes each) 278 calories per serving. I found this recipe in a magazine 10 years ago and it has become a staple for me:)