Description:

Low Fat Crab Cakes

Source:

Lou

Serves/Makes:4 (2 per serving)

Ingredients

• 1 lb (.5 kg). lump crab meat
• 1 onion, chopped
• 1 bunch green onions, chopped
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 3 tbsp (45 ml) dijon mustard
• 1 egg
• 4 saltine crackers (no fat) crumbs
• 1/2 cup (125 ml) flour
• 1/4 cup (60 ml) Olive Oil
• 4 large lettuce leaves (enough to cover each plate)

Preparation

• Mix first eight ingredients.
• Make palm sized crab cakes. You can refrigerate up to 24 hours.
• Dust with flour.
• Heat olive oil to medium heat.
• Carefully place crab cakes in olive oil and saute until browned on each side.
• Place lettuce leaves on individual dishes, then place crab cakes on lettuce leaves.
• Serve with cocktail sauce.

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