lflc crab cakes

Ingredients

• 1 pound 1 lb. lump or crab claw meat (fresh or pasteurized)
• 1 large egg, beaten
• 2 tablespoons mayonnaise, low fat
• 1 teaspoon dijon mustard
• 1/4 cup red, yellow or green pepper, chopped
• 2 small green onion stalks, chopped
• 1 tablespoon italian parsley, chopped
• 1 teaspoon old bay seasoning
• 1 tablespoon lemon, zest
• 1 teaspoon worcestershire sauce
• 3 tablespoons buttermilk, non-fat
• 1 tablespoon oat bran
• - olive oil spray, fat free
• SPICY LFLC TARTAR SAUCE
• 1/2 cup mayonnaise, low fat
• 1 1/2 tablespoons dill pickle relish
• 1/2 medium lemon juice, fresh
• 1 teaspoon dill, dried
• 1 teaspoon sriracha hot sauce
• - salt to taste