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Crab Cakes

Thursday, January 01, 2004
American/Appetizers-Side Dish
6 servings, 1 crab cake + 2 tablespoons sauce
1 can (15.5 oz.) butter beans, drained and rinsed3 T. lemon juice, divided use
½ C. egg substitute
¾ C. breadcrumbs
½ C. green onions, chopped, divided use
2 T. parsley, chopped
2 tsp. seafood seasoning
¼ tsp. hot pepper sauce
¼ tsp. Worcestershire sauce
¼ tsp. salt
1/8 tsp. pepper
1 pkg. (12 oz.) imitation crab meat, chopped
Olive oil cooking spray
1 jar (7.25 oz.) roasted red bell peppers, drained
3 T. fat-free mayonnaise
Mash beans in a medium mixing bowl. Add 2 tablespoons lemon juice and egg substitute; blend well. Add breadcrumbs, ¼ cup onions, parsley, seafood seasoning, hot pepper sauce, Worcestershire sauce, salt, pepper and crab until well blended. Shape into 6 patties. Spray a large skillet with olive oil cooking spray. Cook over medium-high heat 3-4 minutes on each side or until golden brown. Combine remaining lemon juice, red bell pepper and mayonnaise in a blender or food processor. Blend until smooth. Heat sauce 2-3 minutes in the microwave or until warm. Serve each crab cake drizzled with sauce.
Nutrition Facts:
196 calories, 29g carbohydrate, 15g protein, 1.6g fat, 0.2g saturated fat, 11mg cholesterol, 3.5g dietary fiber, 1266mg sodium
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