Email to Judy Gall      

Recipe Categories: jgll17's HOME PAGEAlcoholicDrinks APPETIZERS BBQ Beef BEVERAGES BREAD BreadMachine BREAKFAST CAKESandPIES CANDY CASSEROLES Chili Cooingfortwo COOKIES CROCKPOT DESSERTS DiabeticRecipes EggRolls ETHNIC Fastmeals FISHandSEAFOOD GiftJars Hamburger KitchenCrafts LighterAppetizers LighterBreads LighterCasseroles LighterCrockpot LighterDesserts LighterRecipes LighterRecipesfor2 LighterSauces LighterSideDishes LIghterSoups LighterVegetables LowCarbohydrate LowCholesterol LOWFAT LowSodium MARINADES MicrowaveRecipes PASTA PIZZA PizzaCrust Pork POULTRY SALADandDRESSING Salsas SANDWICHES SAUCES SeasoningMix ShakesandSmoothies SideDishes SNACKS SOUPSandSTEWS Tortilla39s VEGETABLES VEGETARIAN

Crab Cakes




Source of Recipe


unknown
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 450º. 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 and browned. Serve with a wedge of lemon.

serves 4