Heavenly crab cakes
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Crabmeat, imitation |
| 1 | cup | Italian bread crumbs; divided |
| ¼ | cup | Egg substitute |
| 2 | tablespoons | Fat free mayonnaise |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Dill weed |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Lemon juice |
| 1 | teaspoon | Worcestershire sauce |
| 150 | xes | Calories |
| 108 | milligrams | Sodium |
| 14 | milligrams | Cholesterol |
| 22 | grams | Carbohydrate |
| 11 | grams | Protein |
| 3 | grams | Fat |
| 1½ | x | Lean meat |
| 1 | x | Starch |
Directions
PER SERVING
DIABETIC EXCHANGES
Combine crabmeat, half the bread crumbs, and remaining ingredients.
Shape into patties. Place remaining bread crumbs in a shallow bowl and dip each patty to coat. Refrigerate 30 minutes.
Cook over medium heat in a skillet coated with nonstick spray until browned on both sides.
Source: Taste of Home Magazine, Feb/Mar 1994 Submitted By KARL LEMBKE On 06-11-95