Low-Calorie Crab Cake MAKES 4 SERVINGS
INGREDIENTS
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1/2 cup panko breadcrumbs
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1 1/2 tsp. finely chopped parsley
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Dash each salt and black pepper
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8 oz. (about 1 cup) canned lump crabmeat, drained
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2 tbsp. finely chopped onion
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2 tbsp. finely chopped celery
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1 tsp. chopped garlic
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2 tbsp. reduced-fat cream cheese
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3 tbsp. egg whites or fat-free liquid egg substitute
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1 tbsp. light mayonnaise
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1 1/2 tsp. Hellmann's/Best Foods Dijonnaise (or another creamy mild Dijon mustard)
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1/2 tsp. lemon juice
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1/2 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
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Optional: additional Dijonnaise (for dipping), lemon wedges (for squirting)
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