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Crab Cakes

February 18, 2011

1/3 cup reduced-fat Ritz crackers, crushed (10 crackers)

¼ bell pepper – can be red, yellow or orange

2 green onions, finely chopped

4 springs fresh parsley, chopped

½ tsp. hot pepper sauce

1 egg white

2 T. light mayonnaise

1 T. lemon juice

½ tsp. Worcestershire sauce

1 tsp. Dijon mustard

¼ tsp. Old Bay seasoning

¼ tsp. dry mustard

¼ tsp. garlic granules

13 oz. crabmeat, flaked

½ cup reduced-fat Ritz crackers, crushed

canola oil for frying

Toss together the 1/3 cup bread crumbs, bell pepper, green onions and parsley.

Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce,  Dijon mustard, Old Bay seasoning, dry mustard and garlic.

Fold crabmeat into the mixture.

Form into 6 large cakes. Coat in the remaining ½ cup bread crumbs.

Fry cakes in a little bit of oil about 5 minutes on each side or until evenly brown.

 Weight Watchers – 5 Points Plus per crab cake

 Recipe Source :Revised from Lori’s Famous Crab Cakes – found online

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