Crab Cakes

 1 lb. fresh lump crabmeat (2 cups), picked over and patted dry
1 cup fresh breadcrumbs (about 3 slices fresh or day-old bread)
1/4 cup reduced-fat mayonnaise
1 large egg white, lightly beaten with a fork
2 Tbsp. fresh lemon juice
1 scallion, trimmed and finely chopped
1/3 cup finely diced red or green bell pepper
1 Tbsp. chopped fresh parsley
1 tsp. Old Bay seasoning
1/4 tsp freshly ground pepper
1/4-1/2 tsp Tabasco sauce
1/2 cup fine dry breadcrumbs
1 tsp. vege oil, preferably canola oil
lemon wedges for garnish.
Preheat oven to 450 degrees F. In a large bowl, stir together crabmeat, fresh
breadcrumbs, mayonnaise, egg white, lemon juice, scallions, bell peppers,
parsley, Old Bay seasoning, pepper and Tabasco.  Put the dry breadcrumbs in a
shallow dish.  Form the crab mixture into six 1/2 inch thick patties.  (The
mixture will be very soft.)  Dredge the patties in the dry breadcrumbs,
reshaping as necessary.
Brush oil evenly over the bottom of a heavy ovenproof skillet (or spray with
pam)heat the skillet over medium-high heat.  Add the crab cakes and cook until
the undersides are golden about 1 minute.  Carefully turn the crab cakes over
and transfer the skillet to the oven.  (If you do not have an ovenproof
skillet, transfer the patties to a baking sheet.)  Bake for 10 to 12 minutes,
or until heated through.  Serve with lemon wedges.  Serves 6

168 calories per serving, 5 g fat.  From Eating Well Magazine