¼ cup reduced fat mayo
Large egg
1/3 cup finely chopped shallots
1/3 cup finely chopped red bell pepper
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme
½ teaspoon salt
6 slices white bread made into fine crumb (I used Weight Watchers wheat bread)
1 lb cooked lump crab meat
1¼ teaspoons olive oil
Combine mayo, egg, shallots, pepper, lemon juice, thyme, & salt. Add 1 1/3 cup bread crumbs and crab meat. Cover and refrigerate about 2 hrs. Form crab mixture into 24 mini crab cakes. Coat with remaining bread crumbs. Place on wax paper. Preheat oven to 350. Spray non-stick baking sheet with fat free spray. Over medium high heat, heat oil. Add 8 of the crab cakes and cook until golden, 1½ to 2 min on each side. Transfer to baking sheet. Repeat until all crab cakes are made. Bake until cooked through 8-10 minutes.
Sweetnicks’ Notes: Excellent.
1/3 what? 1/3 of vegetable or 1/3 cup?
1/3 cup – thanks for catching that, updated.
Hi,
How many cakes does this make–approx, of course
thanx
jan
How many per serving and how many points per serving