Ingredients
* 3 (1-ounce) slices white bread
* 1/4 cup finely chopped green onions
* 2 tablespoons chopped fresh dill
* 2 tablespoons reduced-fat mayonnaise
* 1/4 teaspoon black pepper
* 2 large egg whites
* 1 pound lump crabmeat, shell pieces removed
* 1 tablespoon canola oil, divided
* Cooking spray
Preparation:
Preheat oven to 400°.
Place bread in food processor; process until coarse crumbs measure 1 1/2 cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). Divide crab mixture into 6 equal portions, shaping each into a 1-inch-thick patty.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 3 patties; cook 1 minute on each side. Remove from pan; place on a jelly-roll pan coated with cooking spray. Repeat procedure with the remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20 minutes or until thoroughly heated and golden.
Yield: 6 servings (serving size: 1 crab cake)
Source: Lorrie Hulston Corvin, Cooking Light, APRIL 2006
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