| 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
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”