Lo-Cal Crab Cakes - cooking recipe

Ingredients

1 lb. fresh crabmeat, drained and flaked
3/4 c. shredded carrot
1/2 c. fine, dry bread crumbs
1/2 c. frozen egg substitute, thawed
2 tsp. chopped parsley
1 tsp. Italian seasoning
1/2 tsp. dry mustard
1/2 tsp. pepper
1 Tbsp. horseradish
1/8 tsp. garlic powder
2 tsp. fat-free mayonnaise
1 1/2 tsp. Worcestershire sauce
Mazola spray
creamy Seafood Sauce

Preparation

Combine first 12 ingredients in medium bowl; mix well.
Shape into 6 patties.
Cover and chill 1 hour.
Spray Mazola on a large nonstick skillet.
Place over medium heat until hot.
Add patties; cook on each side 4 or 5 minutes or until golden brown.
Yield 6 servings (150 calories and 2.0 fat.
This includes 2 tablespoons sauce per crab cake.)