Crabcakes From Brigittefish, low-cal 1/2 cup scallions tops,chopped 2 tablespoon parsley, chopped 2 tablespoon non-fat yogurt 1 tablespoon lemonjuice 1 tablespoon fat-free majonnaise 1 teaspoon worshestershire sauce 1/2 teaspoon paprika 1/4 teaspoon red pepper 1/4 teaspoon dry mustard 1 lb lump crab meat 1 1/4 cup 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 Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 |
