Spicy Crab Cakes
Serve as an appetizer or several cakes with sides for a meal

• Cooking Oil Spray
• 2 pounds fresh lump crabmeat, drained
• 6 tablespoons green onion, finely chopped
• 3 cups soft breadcrumbs
• 4 tablespoons nonfat mayonnaise
• 4 tablespoons lemon juice
• 1/4 teaspoon salt
• 1 teaspoon paprika
• 2 egg whites, beaten
• 2 small jalapeno peppers, seeded and finely chopped
• 1 tablespoon plus 1 teaspoon canola or vegetable oil

Combine crabmeat, onion, breadcrumbs, mayonnaise, lemon juice, salt, paprika, egg white and jalapeno peppers. Mix well and shape into 16 patties that are 1/2 inch thick.

Add one teaspoon of oil to a large nonstick skillet. Place over medium heat until pan is hot. Place 4 patties in the skillet and cook 3 minutes on each side. Patties should be a golden brown color. Repeat procedure with remaining oil and patties. Garnish with parsley and lemon wedges. Serve with cocktail sauce or fat free tartar sauce.

Per Serving: 67 Calories; 2g Fat (24.6% calories from fat); trace Saturated Fat; 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 44mg Cholesterol; 254mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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