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    Crab Cakes 5

    Source of Recipe

    1 pound lump crabmeat, shell pieces removed
    1/2 cup crushed saltine crackers (12 crackers)
    1/3 cup chopped fresh parsley
    1/3 cup chopped bottled roasted red bell peppers
    2 tablespoons plain low-fat yogurt
    1 tablespoon water
    1 tablespoon fresh lime juice
    1/4 teaspoon hot sauce
    1/4 teaspoon salt
    1 large egg white, lightly beaten
    1 tablespoon vegetable oil, divided

    Combine all ingredients except oil in a large bowl. 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 4 patties; cook 4 minutes. Carefully turn patties over; cook 3 minutes or until golden. Repeat procedure with 1 1/2 teaspoons oil and remaining patties.

    Yield: 6 servings

    CALORIES 137 (30% from fat); FAT 4.6g (sat 0.9g, mono 1.4g, poly 1.7g); PROTEIN 16.9g; CARB 6.2g; FIBER 0.4g; CHOL 76mg; IRON 1.3mg; SODIUM 457mg; CALC 106mg;




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