Lo-Cal Crab Cocktail Cakes - cooking recipe

Ingredients

1 lb. cooked crab meat or 2 (6 oz.) cans crab meat, rinsed and drained
2 egg whites, lightly beaten
1 1/4 c. reduced calorie sour cream
1 c. chopped green onions
1 Tbsp. fresh lemon juice
1 c. fresh whole wheat bread crumbs
2 tsp. minced fresh dill or 1 tsp. dried dill
1 lemon, cut in wedges for garnish

Preparation

In large bowl blend crab meat, 1/4 cup sour cream, 1/2 cup green onions and lemon juice.
Form mixture into 1 inch diameter patties.
Combine bread crumbs and dill.
Roll cakes in crumb mixture.
Place on large nonstick baking sheet and bake in preheated 375\u00b0 oven 10 to 15 minutes.
In small bowl combine remaining sour cream and green onions.
Serve cakes garnished with lemon wedges; pass sour cream, green onion mixture.
Makes 16 to 20 (1-inch) crab cakes.
Nutrients per crab cake:
calories 46, protein 6 g, carbohydrates 2 g, total fat 1 g, cholesterol 25 mg, sodium 86 mg.