- 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
- In medium bowl, mix egg substitutes, crab, cheeses, and 1/4 cup bread crumbs.
- Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs.
- Preheat oven to 325 degrees.
- Line baking sheet with paper towels.
- In large skillet, heat oil over medium-high heat.
- In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all.
- As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven.
- Serve with mayonnaise.
Makes 12 servings
- 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
- Preheat oven to 350 degrees F.
- Place the English muffins on a baking sheet.
- Mix the cream cheese, mayonnaise, parsley, crab meat, and onion powder in a bowl.
- Spread the cream cheese mixture over top the muffins.
- Bake the muffins in a 350-degree oven for 10 minutes.
- Cut the muffins into small pieces and serve with toothpicks.