Yield: 4 servings
|½ cup||Scallions Tops,chopped|
|2 tablespoons||Parsley, chopped|
|2 tablespoons||Non-Fat Yogurt|
|1 tablespoon||Fat-free Majonnaise|
|1 teaspoon||Worshestershire sauce|
|¼ teaspoon||Red Pepper|
|¼ teaspoon||Dry Mustard|
|1 pounds||Lump Crab Meat|
|1¼ cup||Breadcrumbs, fresh|
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