Crab Cakes - 4

Course : Seafoods
Serves: 4
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1/2 cup scallions tops -- chopped
2 tablespoons parsley -- chopped
2 tablespoons non-fat yogurt
1 tablespoon lemon juice
1 tablespoon fat-free mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon red pepper
1/4 teaspoon dry mustard
1 pound lump crab meat
1 1/4 cups breadcrumbs -- fresh

Preparation / Directions:

1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, mayonnaise, Worcestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refrigerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350F until cakes are golden, about 10-15 minutes.

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