| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Cyberealm, Fish, Low-cal | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Scallions Tops,chopped |
| 2 | tb | Parsley, chopped |
| 2 | tb | Non-Fat Yogurt |
| 1 | tb | Lemonjuice |
| 1 | tb | Fat-free Majonnaise |
| 1 | ts | Worshestershire sauce |
| 1/2 | ts | Paprika |
| 1/4 | ts | Red Pepper |
| 1/4 | ts | Dry Mustard |
| 1 | lb | Lump Crab Meat |
| 1 1/4 | c | Breadcrumbs, fresh |
INSTRUCTIONS
1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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