Ingredients (makes 6 small crab cakes)
1 cup canned or fresh lump Crab (drained well)
1/4 cup whole wheat breadcrumbs (or crushed oats)
1 egg white (or 1 whole egg for richer texture)
2 tbsp nonfat Greek yogurt
1 tbsp mustard (Dijon preferred)
1 tbsp lemon juice
1–2 tbsp finely chopped onion or green onion
Salt, pepper, paprika, parsley
Cooking spray (for pan-frying)
Instructions
In a bowl, mix crab, breadcrumbs, egg white, yogurt, mustard, lemon juice, and seasonings.
Form into 6 small patties.
Chill 10–15 minutes (helps them hold shape).
Heat a nonstick pan and lightly coat with cooking spray.
Cook 3–4 minutes per side until golden and crisp.
Serve hot with lemon or yogurt dipping sauce.
WW Points
About 2 WW Points per crab cake when made with egg white and light breadcrumbs.