Made these Low-fat version Crab Cakes, and I have to say they are pretty good!

Ingredients:

1 lb. Crabmeat (I used Louis Kemp) any kind of lump crabmeat will be fine

2 large eggs (beaten)

2 scallions (diced)

1/4 cup fresh parsley (chopped fine)

1/4 cup cocktail sauce

1/4 tsp. black pepper

1/2 red pepper (diced fine)

1/2 cup Light Mayo

1 lemon, juiced (lemon juice will work just fine)

1 tsp. Old Bay seasoning

1 tsp. tabasco sauce

3/4 cup panko breadcrumbs (I used whole wheat breadcrumbs instead)

3 tbs. cooking oil (I use canola)

**if you don't have all the ingredients you can substitute**

Directions:

In medium mixing bowl, combine all ingredients except the panko breadcrumbs and Cooking Oil. When all of the ingredients are combined, gently mix in panko crumbs.

Form crab cake patties using 1/3-cup mixture per patty. Place on cookie sheet lined with parchment paper and refrigerate for 30 minutes to 1 hour.

Place Cooking Oil in large, nonstick skillet, and brown patties over medium heat and sauté the patties until they are golden brown on each side. Serve warm.

Nutrition Facts:

14 servings

Nutrition per serving

Calories 118

Protein 9g

Carbohydrates 5g

Fat 7g

Sodium 290mg

Dietary Fiber 1g

***You can find this recipe and many others*** @ www.smartbalance.com

Can't wait to try these!

Crab Cakes are my all time favorite, and fallback food ever since getting banded.....but I'm not too concerned about calories so I buy mine from the store....

Crab Cakes are my all time favorite, and fallback food ever since getting banded.....but I'm not too concerned about calories so I buy mine from the store....

B-

I am a huge lover of crab cakes! Miss those huge hunks of Maryland crabcakes! mmm mmmm

They are still my favorite "MUSHIE"

On those tight band days...it's a nice soft food to go down....