Per Serving: 195 calories, 4g total fat, 17g protein, 22g carbohydrate, 51mg cholesterol, 513mg sodium
- 2 Tablespoons green onion, chopped
- 1 cup bread crumbs
- 1/4 cup egg substitute
- 1/2 pound crab meat, flaked
- 1/2 cup celery, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons chopped parsley
Preheat oven to 450 degrees. Spray a roasting pan generously with non-stick spray. In a large mixing bowl, combine all of the ingredients except the crab meat. Mix in the crab meat, shape into 4 balls and flatten.
Place the crab cakes on the prepared roasting pan and bake for 5 minutes, turn cakes over and bake another 5 to 8 minutes or until crisp or until and browned. Serve with a wedge of lemon.