Light Crab Cakes
INGREDIENTS
- Servings: 4
- 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
DIRECTIONS
- 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.