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 min.
Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120