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Crab Cakes


  • 2 egg substitutes
  • 1/2 lb. fresh lump crabmeat
  • 1 c. low-fat ricotta cheese
  • 1 c. (4 oz.) low-fat shredded Monterey Jack cheese
  • 3/4 c. fine seasoned dry bread crumbs
  • 1/4 c. olive oil
  • 1/3 c. light mayonnaise


  1. In medium bowl, mix egg substitutes, crab, cheeses, and 1/4 cup bread crumbs.
  2. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
  3. Preheat oven to 325 degrees.
  4. Line baking sheet with paper towels.
  5. In large skillet, heat oil over medium-high heat.
  6. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.
  7. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.
  8. Serve with mayonnaise.

Makes 12 servings




Crab Bites


  • 1 (8 oz) package of garlic cream cheese
  • 7 English muffins, sliced in half
  • 1/2 tbsp of mayonnaise
  • 1 tbsp of parsley
  • 1 can of crab meat
  • 1/2 tbsp of onion powder


  1. Preheat oven to 350 degrees F.
  2. Place the English muffins on a baking sheet.
  3. Mix the cream cheese, mayonnaise, parsley, crab meat, and onion powder in a bowl.
  4. Spread the cream cheese mixture over top the muffins.
  5. Bake the muffins in a 350-degree oven for 10 minutes.
  6. Cut the muffins into small pieces and serve with toothpicks.

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