makes 4 servings
1 Tbsp reduced calorie margarine [Smart Balance 37% is dairy-free]
2 Tbsp finely chopped onions
2 Tbsp finely chopped green onions
2 Tbsp finely chopped fresh parsley
1/2 lb fresh lump crabmeat, picked over
1/2 c fine dry breadcrumbs
1 Tbsp creole mustard, such as Zatarain’s
1 Tbsp Worcestershire sauce
1/4 tsp granulated garlic
1/4 tsp ground black pepper
1/4 tsp ground red pepper
1 egg plus 1 egg white
Preheat the oven to 375 degrees.
In a medium skillet over medium heat, melt the margarine. Add the onions, green onions, parsley and saute for 3 minutes, stirring constantly. Add all the remaining ingredients except the egg and egg white; saute for 1 minute. Remove the skillet from the heat and allow to cool slightly.
In a small bowl, beat the egg and egg white together. Add the beaten egg to the crabmeat mixture, stirring well to blend. Shape the crabmeat into 6 crab cakes, about 1/2-inch thick.
Spray the inside of a shallow baking pan with nonstick vegetable cooking spray. Place the crab cakes in the pan and bake for 15 minutes. Remove the pan from the oven, and use a spatula to turn the crab cakes. Bake for an additional 15 minutes, or until golden brown. Per serving: 80 calories; 3 grams total fat.