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Crabcakes From Brigitte

Ingredients & Directions


1/2 c Scallions Tops,chopped
2 tb Parsley, chopped
2 tb Non-Fat Yogurt
1 tb Lemonjuice
1 tb Fat-free Majonnaise
1 ts Worshestershire sauce
1/2 ts Paprika
1/4 ts Red Pepper
1/4 ts Dry Mustard
1 lb Lump Crab Meat
1 1/4 c 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 1/4
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
Yields
4 Servings

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