Catlovers MF Crabcakes - maintenance only

4 cans crabmeat bumble bee, drained
3 slices Arnold 'bakery light' 100% whole wheat bread, crumbled and Ninjaed into breadcrumbs
2 wedges Laughing Cow light wedges
1/4 cup eggbeaters
2 TBL finely diced red onion
2 TBL finely diced celery
2 TBL Hellmanns LITE Mayo (15 calories per TBL)
1 TBL Dijon mustard
2 tsp minced garlic
1 tsp lemon juice
1/2 tsp worcheshire sauce
salt and pepper

This recipe makes 2 servings. 1 serving = 2 crabcakes and equals either 300 calories OR 1 4-6 oz. lean plus 50-75 calories.

Preheat oven to 450. Tear lightly toasted bread into pieces and NINJA pulse them into fine breadcrumbs. Then transfer to a bowl. Add drained crabmeat, salt and pepper and gently mix until combined. Add onion and celery, mix again. Break laughing cow wedges into pieces and place in a small bowl. Add eggbeaters, mayo, dijon mustard, lemon juice, worcheshire sauce and whisk until smooth. Pour over crabmeat mixture. Using a rubber spatula, gently fold the liquid mixture into the crab mixture. Use your hands if necessary. Combine well. PAM-spray a cookie sheet and use your hands (moistened) to shape 4 large balls, place on cookie sheet and flatten slightly to make cakes. Spritz the crabcakes with more PAM and bake at 450 for about 15 minutes until firm and cooked through. Remove carefully.

Serving Size: Makes 4 large crabcakes (2 crabcakes per serving)

Number of Servings: 2

Recipe submitted by SparkPeople user CATLOVER771.