Crab Cakes Recipe

Yield: 4 servings (2 cakes/serving)

Ingredients:

• 2 slices whole wheat bread
• 7 oz. can crab, drained
• ½ C. chopped red bell pepper
• ¼ C. chopped green onion
• 3 large garlic cloves, minced
• 1 tsp. dried oregano
• 1 tsp. dried parsley
• 1 tsp. dried basil
• ½ tsp. lemon pepper
• 3 egg whites
• 1 Tbsp. lemon juice
• 3 Tbsp. lite mayo
• Lemon wedges, for garnish 

Directions:

1. Pulse bread slices into crumbs using a food processor.
2. Combine bread crumbs and remaining ingredients, except lemon wedges. Mix thoroughly.
3. Divide mixture into eight portions, roll into balls and flatten into cakes.
4. Cover and keep refrigerated for 30 minutes.
5. Lightly coat a skillet with non-stick cooking spray. Heat skillet over medium heat until hot.
6. Add crab cakes to skillet and cook for about 2 minutes per side, or until golden brown.
7. Serve with lemon wedges.

Nutrition Information (per serving):

• Total Calories – 148
• Total Fat – 5 gm
• Total Protein – 12 gm
• Total Carbs. – 14 gm