Far East Crab Cakes
Yield: 4 servings
Exchanges per serving:
2 Lean Meat
2 6-ounce cans lump crabmeat, drained
½ cup finely chopped water chestnuts
¼ cup soft breadcrumbs
1 tablespoon plus 1 teaspoon dried parsley flakes
½ teaspoon pepper
½ teaspoon dark sesame seed oil
3 tablespoons reduced-calorie mayonnaise
Vegetable cooking spray
Lemon wedges (optional)
Green onion fan (optional)
1. Combine first 7 ingredients in a small bowl; stir well. Shape into 8 patties.
2. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once.
3. Transfer to a serving platter. If desired, garnish with lemon wedges and a green onion fan.