Low Fat Crab Cakes (adapted From Cooking Light)

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• 3 whole canned water chestnuts (1/4 cup minced, if omiting add an extra 1/4 cup minced onion) (optional)
• 1/2 small onion (1/4 cup minced)
• 2 garlic cloves (1 tsp minced)
• 2 (6 ounce) cans lump crabmeat, drained
• 1/4 cup soft breadcrumbs
• 1 teaspoon dried parsley
• 1/4 teaspoon dark sesame oil or 1/4 teaspoon olive oil
• 1/4 teaspoon worcestershire sauce
• 1 tablespoon egg beaters egg substitute
• 3 tablespoons reduced-calorie mayonnaise
• 1/4-1 teaspoon pepper, depending on taste (the original recipe called for 1 tsp, i'm just a wimp)
• 1/2 teaspoon key west blend spices (optional, pick this or one of the two following to your taste)
• 1/8 teaspoon blackening seasoning (optional)
• 1 pinch cayenne pepper (optional)
• vegetable oil cooking spray

Recipe

• 1 if the first three ingredients aren’t already minced, throw them in your food processor for a moment or mince them by hand.
• 2 combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. shape into 8 patties.
• 3 coat a large skillet with cooking spray; place over medium heat until hot. add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. transfer to a serving platter.