Crab Cakes

2  ounces		lump crabmeat
1  teaspoon		egg substitute
2  tablespoons		whole wheat bread crumbs
1/2  teaspoon		reduced-fat mayonnaise
1/2  teaspoon		lemon juice
1/4  teaspoon		dry mustard
1/4  teaspoon		chili powder
1/8  cup		green onion finely chopped
1  tablespoon		finely diced red bell pepper
1  tablespoon		finely diced green bell pepper
1/2  teaspoon		chopped parsley
1  pinch		Kosher salt
1  pinch		freshly ground pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Crab Cakes ingredients. The serving size for any ingredient in Crab Cakes may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1.Stir egg substitute briskly with a fork. Add crabmeat, 1-1/2 tbsp of the breadcrumbs, mayonnaise, lemon juice, green onions, peppers, dry mustard, parsley, chili powder and salt & pepper; mix well.
2.Coat a baking sheet with non-fat cooking spray. Put the remaining breadcrumbs in a shallow dish.
3.Form the crab mixture into six 1/2-inch-thick patties. Lay each patty in the dry breadcrumbs, and then turn each to coat them well on all sides. Pat the crab cakes firmly into rounds and then place them on the prepared baking sheet.
4.Preheat the broiler. Broil the crab cakes until nicely browned, about 4 to 5 minutes. Turn them gently and broil until heated through and browned, 4 to 5 minutes longer.