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Heavenly Crab Cakes Fish
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1 pound imitation crabmeat, flaked
1 cup Italian bread crumbs, divided
1/4 cup egg substitute
2 tablespoons fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon dill weed
1 tablespoon lime juice
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard,
dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties.
Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to
cover. Refrigerate for 30 minutes. In a large skillet coated with cooking spray,
cook patties over medium heat until browned on both sides.
Yield: 8 servings.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |