Crab Cake Recipe

CRAB CAKES:

1 lb. Crabmeat –  ¼ c. finely chopped onions –  ¼ c. finely chopped celery –  ¼ c. finely chopped green, yellow &/or red peppers  – 1 c. oat bran – 4 egg whites or 8 oz. egg substitute – 1 tablespoon Dijon mustard – 1 tablespoon chopped dill – 1 tablespoon chopped parsley – 1 tablespoon fresh lemon juice – ¼ teaspoon black pepper – 1/8  teaspoon cayenne pepper – Vegetable coating spray

 

 

Directions:

Saute onions, celery and peppers with vegetable coating spray until tender.  In a large bowl, combine the remaining ingredients and mix well. Add the cooked vegetables to the mixture until well blended.  Divide mixture into 6 equal portions, shaping each into a ½ inch thick patty.  Cover and chill 20 minutes.  Sautee patties with vegetable coating spray for 5 minutes on each side or until lightly browned prior to serving.  Serve with cocktail sauce or mango chutney.