18 Jan Crab Cake Recipe
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
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.