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Basic Crab Cakes
(Serves 4)

¼ cup egg substitute
1 tablespoon prepared Dijon mustard (coarse Cajun-style mustard is also
good)
1 tablespoon nonfat plain yogurt
2 teaspoons reduced sodium soy sauce
¼ teaspoon hot pepper sauce (or more to taste)
8 oz. cooked crab meat, cleaned and picked over
1/3 cup celery, finely chopped
¼ cup scallions, finely chopped
1 teaspoon oil (canola, olive or your preference)
tartar or cocktail sauce (OPTIONAL garnish)

In a medium bowl, combine the egg substitute, mustard, yogurt, soy and pepper sauces. Add the crab, celery and onions. Form the crab mixture into 16 small patties. Add ½ teaspoon oil to a nonstick skillet and heat over medium heat. Add half of the crab patties, and cook them about 4 minutes. Turn the patties over, and cook an additional 4 minutes. Add the remaining ½ teaspoon oil and cook the remaining patties in the same manner. Serve the crab cakes with the tartar or cocktail sauce, if desired.

Always pick over the crab meat to remove any cartilage or tiny bits of shell (yes, even canned crab meat should be picked over), and to break up any large lumps. Substitute surimi (artificial crab meat) if the budget is tight (the taste of the crab cakes will be compromised, however, if surimi is substituted).

Calories
89
Protein (g)
14.3
Cholesterol (mg)
57
Fat (g)
2.7
Carbs (g)
1.8
Sodium (mg)
562



Calories from:
Fat
28%
Carbs
8.1%
Protein
64%

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