Makes 8 servings
10 ounces fresh lump crabmeat
1-1/2 cups fresh white or sourdough bread crumbs , divided
1/4 cup chopped green onions
1/2 cut fat-free or reduced-fat mayonnaise , divided
1 egg white , lightly beaten
2 tablespoons coarse grain or spicy brown mustard , divided
3/4 teaspoon hot pepper sauce , divided
2 teaspoons olive oil , divided
**Lemon wedges **
1. Preheat oven to 200*F . Combine crabmeat , 3/4 cup bread crumbs and green onions in a medium bowl . Add 1/4 cup mayonnaise , egg white , 1 tablespoon mustard and 1/2 teaspoon pepper sauce ; mix well . Using 1/4 cup mixture per cake , shape eight 1/2-inch thick cakes . Roll crab cakes lightly in remaining 3/4 cup bread crumbs .
2. Heat large nonstick skillet over medium heat until hot ; add 1 teaspoon oil . Add 4 crab-cakes ; cook 4 to 5 minutes per side or until golden brown . Transfer to
serving platter ; keep warm in oven . Repeat with remaining 1 teaspoon oil and crab-cakes .
3. To prepare dipping sauce , combine remaining 1/4 cup mayonnaise , 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl ; mix well.
4. Serve cakes warm with lemon wedges and dipping sauce .
Dietary Exchanges : 1/2 starch , 1 lean meat
TIP : I will bring you more diabetic recipes and hints , stay tuned ...Nee