- Two 6-oz. cans lump crabmeat, drained
- 2 slices light (35 calories per slice), lightly toasted
- One wedge The Laughing Cow Light Original Swiss cheese, room temperature
- 3 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
- 2 tbsp. minced
- 1 tbsp. fat-free mayonnaise
- 1/2 tbsp. Dijon mustard
- 1/2 tbsp. finely chopped fresh curly parsley
- 1 tsp. garlic powder
- 1/2 tsp. lemon juice
- 1/2 tsp. imitation butter (I use Promise Heart Smart, 5cals/TBSP)
- 1/4 tsp. Worcestershire sauce
- dash hot pepper sauce (like Tabasco)
- dash salt, or more to taste
- dash black pepper, or more to taste
- Butter-flavored nonstick spray
- Optional: additional Dijon mustard(for dipping), lemon wedges
- Preheat oven to 450 degrees.
- Tear lightly toasted bread into pieces and place in a food processor or blender. Pulse until reduced to breadcrumbs, and then transfer to a medium bowl.
- Add crabmeat, parsley, garlic, salt, minced onion and black pepper to the bowl, and gently mix until combined, and set aside.
- Break cheese wedge into pieces and place in a small bowl. Add egg substitute, mayo, Dijon mustard, lemon juice, melted imitation butter, Worcestershire sauce, and hot pepper sauce. Whisk until smooth, and pour over the crabmeat mixture. Using a rubber spatula, gently fold the liquid mixture into the crabmeat mixture. If you like, add additional salt and black pepper to taste.
- Prepare a medium-large baking dish by spraying with butter-flavored nonstick spray. Take 1/4 of the crab cake mixture from the bowl. Gently form it into a ball, place it in the baking dish, and flatten it into a cake about 1-inch thick -- repeat with remaining crab mixture so that you have 4 cakes in the baking dish.
- Bake in the oven for 14 - 15 minutes, until the cakes are slightly firm and cooked through. Remove carefully from the dish and serve with additional Dijon mustard for dipping and/or lemon wedges for squirting.
Calories 130
Fat 3g
Sat Fat .5g
Cholesterol 75mg
Sodium 1800mg
Carbs 10g
Fiber 2.5g
Sugars 1g
Protein 19g
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