Cajun Crab Cakes & Remoulade Dipping Sauce ---- Diabetic

                                    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