Low Fat Crab Cakes (Adapted from Cooking Light)

Party Note: Cooking light claims you can divide the crabmeat mixture into 16 small patties and use for appetizers. I’m not sure you’d get that many even doing bite sized ones but then they think this recipe serves four and I think it’s only two. The smaller versions should have about 35 calories apiece if you want to try them.

• Ready In: 21 mins
• Serves: 2
• Yields: 8 crab cakes

Ingredients

• 3  whole  canned water chestnuts (1/4 cup minced, if omiting add an extra 1/4 cup minced onion) (optional)
• 1⁄2 small onion (1/4 cup minced)
• 2  garlic cloves (1 tsp minced)
• 2 (6 ounce) cans lump crabmeat, drained
• 1⁄4 cup  soft breadcrumbs
• 1  teaspoon dried parsley
• 1⁄4 teaspoon  dark sesame oil or 1⁄4 teaspoon olive oil
• 1⁄4 teaspoon Worcestershire sauce
• 1  tablespoon Egg Beaters egg substitute
• 3  tablespoons  reduced-calorie mayonnaise
• 1⁄4-1  teaspoon pepper, depending on taste (the original recipe called for 1 tsp, I'm just a wimp)
• 1⁄2 teaspoon  key west blend  spices (optional, pick this or one of the two following to your taste)
• 1⁄8 teaspoon  blackening seasoning (optional)
• 1  pinch cayenne pepper (optional)
•  vegetable oil cooking spray

Directions

1. If the first three ingredients aren’t already minced, throw them in your food processor for a moment or mince them by hand.
2. Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
3. Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.