Crabcakes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Scallions Tops,chopped |
| 2 | tablespoons | Parsley, chopped |
| 2 | tablespoons | Non-Fat Yogurt |
| 1 | tablespoon | Lemonjuice |
| 1 | tablespoon | Fat-free Majonnaise |
| 1 | teaspoon | Worshestershire sauce |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Red Pepper |
| ¼ | teaspoon | Dry Mustard |
| 1 | pounds | Lump Crab Meat |
| 1¼ | cup | Breadcrumbs, fresh |
Directions
1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2.
Remove any shell or cartilage from the crab. 3. Add the crab and ¼ cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being
careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs,
pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 minutes.
Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing