Yield: 4 servings

Measure 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

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

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