Recipe for Crabcakes From Brigitte


1/2 cup scallions tops,chopped
2 tablespoon parsley, chopped
2 tablespoon non-fat yogurt
1 tablespoon lemonjuice
1 tablespoon fat-free majonnaise
1 teaspoon worshestershire sauce
1/2 teaspoon paprika
1/4 teaspoon red pepper
1/4 teaspoon dry mustard
1 lb lump crab meat
1 1/4 cup breadcrumbs, fresh


1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, 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. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min.

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