Hungry Girl Crabby Patties

By Castrofilippo

PER SERVING (1/3 of recipe, 1 crab cake)
117 calories
2g Fat
782 mg sodium
11.5 carbs
2.25g fiber
2.5g sugar
14g protain

Ingredients

• 2 1/2 slices light white bread, lightly toasted
• two 6-ounce cans lump crabmeat, drained
• 1/2 tablespoon finely chopped fresh curly parsley
• 1 teaspoon chopped garlic
• dash each salt and black pepper
• 2 tablespoons finely diced onion
• 2 tablespoons finely diced celery
• 1 wedge Laughing Cow Light Creamy Swiss cheese
• 3 tablespoons fat-free liquid egg substitute
• 1 tablespoon fat-free mayonnaise
• 1/2 tablespoon Hellmann's Dijonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon light whipped butter or light buttery spread
• 1/2 teaspoon Worcestershire sauce
• Dash hot sauce

Details

Servings 3
Preparation time 20mins
Cooking time 35mins

Preparation

Step 1

1. Preheat oven to 450 degrees

2. Tear lightly toasted bread into pieces and place in a blender or food processor. Pulse until reduced to breadcrumbs and then transfer to a medium bowl.

3. Add crabmeat, parsley, garlic, salt and black pepper to the bowl, and gently mix until combined. Add onion and celery, lightly mix again and set aside.

4. Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, dijonnaise, lemon juice, butter, Worcestershire sauce, and hot sauce. Whisk until smooth, and pour over the crabmeat mixture. using rubber spatula, gently fold the liquid mixture into the crabmeat mixture.

5. Prepare a medium-large baking pan by spraying with butter-flavored nonstick spray. Take one-third of the crabmeat mixture (about 3/4 cup) from the bowl. Gently form into a ball, place it in the baking pan, and flatten it into a cake about 1-inch thick-repeat twice with remaining crab mixture so that you have 3 cakes in the baking pan.

6. Bake in the oven for 14 to 15 minutes, until the cakes are lightly firm and cooked through. Remove carefully from the pan and serve with additional Dijonnaise for dipping and/or lemon wedges for squirting.