Recipe: Easy Crab Cakes

Ingredients
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
¼ cup seasoned bread crumbs
¼ egg substitute
¼ cup finely chopped green onions
¼ cup finely chopped sweet red pepper
¼ cup reduced fat mayonnaise
1 tablespoon lemon juice
½ teaspoon garlic powder
1/8 teaspoon cayenne pepper
Non-stick cooking spray

Directions

• Preheat oven to 375 degrees.
• In a large bowl, combine the crab, breadcrumbs, egg substitute, onions, red pepper, mayonnaise, lemon juice, cayenne pepper, and garlic powder.
• Divide mixture into eight portions, form into 2 inch balls.
• Flatten to ½ inch thickness
• Lightly spray baking sheet with non-stick cooking spray
• Place crab cakes on tray-place one inch apart
• Bake for 10-15 minutes (until golden brown)
• Turn crab cakes and bake 10-15 minutes longer (until golden brown)
• Yield: 8 Crab Cakes

Nutrition
Per Crab Cake: 61 calories / 7g protein / 6g carbs