lflc crab cakes

Ingredients For lflc crab cakes

• 1 lb

  1 lb. lump or crab claw meat (fresh or pasteurized)
• 1 lg

  egg, beaten
• 2 Tbsp

  mayonnaise, low fat
• 1 tsp

  dijon mustard
• 1/4 c

  red, yellow or green pepper, chopped
• 2 sm

  green onion stalks, chopped
• 1 Tbsp

  italian parsley, chopped
• 1 tsp

  old bay seasoning
• 1 Tbsp

  lemon, zest
• 1 tsp

  worcestershire sauce
• 3 Tbsp

  buttermilk, non-fat
• 1 Tbsp

  oat bran
• olive oil spray, fat free
• SPICY LFLC TARTAR SAUCE
• 1/2 c

  mayonnaise, low fat
• 1 1/2 Tbsp

  dill pickle relish
• 1/2 md

  lemon juice, fresh
• 1 tsp

  dill, dried
• 1 tsp

  sriracha hot sauce
• salt to taste