Crab Cakes - 4

Recipe Ingredients

1/2 cup	73g / 2.6oz	Scallions tops - chopped
2 tablespoons	30ml	Parsley - chopped
2 tablespoons	30ml	Non-fat yogurt
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Fat-free mayonnaise
1 teaspoon	5ml	Worcestershire sauce
1/2 teaspoon	2.5ml	Paprika
1/4 teaspoon	1.3ml	Red pepper
1/4 teaspoon	1.3ml	Dry mustard
1 lb	454g / 16oz	Lump crab meat
1 1/4 cups	182g / 6.4oz	Breadcrumbs - fresh

Recipe Instructions

1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, mayonnaise, Worcestershire, paprika, pepper and mustard.

2. Remove any shell or cartilage from the crab.

3. Add the crab and 1/4 cup of the breadcrumbs to the bowl.

4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces.

5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place.

6. Place on a plate lined with waxed paper.

7. Refrigerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350F until cakes are golden, about 10-15 minutes.

Source:
The Museum Cafe, Great Falls, Montana

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