Mini Crab Cakes With Garlic-Chive Sauce

Prep: 10 min., Cook: 8 min. per batch

Yield: Makes 16 cakes (serving size: 1 cake and 1 tbsp. sauce)

Ingredients

• 1  (8-oz.) package fresh lump crabmeat, drained
• 3  whole grain white bread slices
• 1/3  cup  light mayonnaise
• 3  green onions, thinly sliced
• 1  teaspoon  Old Bay seasoning
• 1  teaspoon  Worcestershire sauce
• 2  large eggs, lightly beaten
• Vegetable cooking spray
• Salt to taste
• Garlic-Chive Sauce
• Garnish: lemon slices

Preparation

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Note: Nutritional analysis does not include salt to taste.

Nutritional Information

Calories:

67

Fat:

3.7g (sat 1.3g,mono 0.2g,poly 0.1g)

Protein:

4.2g

Carbohydrate:

4.3g

Fiber:

0.4g

Cholesterol:

41mg

Iron:

0.3mg

Sodium:

238mg

Calcium:

12mg