Stephanie's Recipe

Lighter Crab Cakes

Category: Seafood

1lb. crab meat
2 eggs whites
1/3c. finely chopped red bell perpper
1/3c. finely chopped green onion
1/3c. chopped fresh parsley
3T. bread crumbs

Shred crab meat. Combine all other ingredients. Form into 8 patties and refrigerate for 1 hour. Spray non-stick spray into a pan set to medium-high heat. Carefully place crab cakes into pan and cook 5 minutes undisturbed so crust forms. Turn carefully and cook another 5 minutes.

Optional Avocado Sauce
1/2c. avocado, mashed
1/2c. reduced-fat sour cream
1T. lemon juice
Combine all ingredients and serve a swirl over each crab cake