Recipe

Seasoned Crab Cakes With Lemon Sauce Recipe

	Cheric / All my dishes 2 months, 1 week ago From Cooking Light. Prep:10m Cook:10m Servings:5	Cheric
	light seasoned crab cakes with lemon sauce

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Ingredients

1 1/2 cups soft breadcrumbs

2 T minced green onions

2 T minced sweet red pepper

2 T nonfat mayonnaise

1 T finely chopped fresh parsley

1/2 tsp dry mustard

1/4 tsp ground red pepper

1 egg white

1 lb fresh crabmeat, drained

Butter-flavored vegetable cooking spray

1 tsp vegetable oil

Lemon Sauce (recipe follows)

Fresh parsley sprigs (optional)

Lemon wedges (optional)

Directions

Combine first 8 ingredients; stir well. Add crabmeat, stirring gently. Shape mixture into 5 patties.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium heat until hot. Add patties; cook 5 minutes on each side or until golden. Serve with Lemon Sauce. If desired, garnish with parsley sprigs and lemon wedges.

Lemon Sauce

Vegetable cooking spray

1 T margarine

1/4 cup finely chopped shallots

1 clove garlic, minced

1/2 cup canned no-salt-added chicken broth, undiluted

1/4 cup dry white wine

1/4 tsp grated lemon rind

3 T fresh lemon juice

1/4 tsp pepper

1/8 tsp salt

2 tsps cornstarch

3 T evaporated skimmed milk

Coat a small saucepan with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add chicken broth and next 5 ingredients; bring to a boil, stirring frequently.

Combine cornstarch and milk, stirring until smooth. Add to broth mixture, stirring constantly, until mixture thickens. 3/4 cup.

Per serving: 227 calories; 6.0 g fat; 20.7 g carb

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