Crab Cakes

Serving Size : 4

4 Points Per Serving

2 tablespoons green onion -- chopped
1 cup bread crumbs
1/4 cup egg substitute
1/2 pound crab meat -- flaked
1/2 cup celery -- minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped parsley

Preheat oven to 450º. Spray a roasting pan generously with non-stick spray. In a large mixing bowl, combine all of the ingredients except the crab meat. Mix in the crab meat, shape into 4 balls and flatten. Place the crab cakes on the prepared roasting pan and bake for 5 minutes, turn cakes over and bake another 5 to 8 minutes or until crisp and browned. Serve with a wedge of lemon.

Per serving: 195 Calories (kcal); 4g Total Fat; (18% calories from fat); 17g Protein; 22g Carbohydrate; 51mg Cholesterol; 513mg Sodium

Food Exchanges: 1 1/2 Grain Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;
0 Other Carbohydrates

Diabetics or those on calorie-controlled diets may count one crab cake as: 1 meat, 2 starch servings.