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Crab Cakes with Horseradish Sauce

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Submitted by: mary lee

 

These crab cakes have fine dry bread crumbs, egg white and fat-free mayonnaise dressing to help them their patty shape, and green onion, mustard, and lemon for flavor. After baking they are served with a sauce of horseradish, yogurt, and a little more nonfat mayonnaise.
 

Ingredients

  • 1 6-ounce package frozen cooked crabmeat, thawed, drained, and flaked
  • 1/2 cup fine dry bread crumbs
  • 2 tablespoons finely chopped green onion
  • 2 tablespoons finely chopped green sweet pepper
  • 2 tablespoons fat-free mayonnaise dressing or salad dressing
  • 1/2 teaspoon dry mustard 1/2 teaspoon finely shredded lemon or lime peel
  • 1 egg white
  • 1/8 teaspoon pepper Nonstick spray coating
  • 1 recipe Horseradish Sauce

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Method

Combine crabmeat, bread crumbs, green onion, green pepper, mayonnaise dressing, mustard, lemon peel, egg white, and pepper; mix well. (If mixture seems dry, stir in 1 tablespoon milk.) Gently shape into 18 small patties. Spray a shallow baking pan with nonstick spray coating. Place patties in pan. Bake in a 350 degree F. oven about 15 minutes or till the patties are a light golden brown. Pass Horseradish Sauce (below) with hot crab cakes. Horseradish Sauce: Stir together 1/4 cup plain nonfat yogurt, 2 tablespoons fat-free mayonnaise dressing or salad dressing, 2 tablespoons finely chopped green onion, 1-1/2 teaspoons prepared horseradish, and 1 teaspoon snipped parsley.

 

Notes:

 

Number of Servings: 6

 

Submitted by: mary lee ()

 

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