Crab Cakes

Recipe courtesy of Allison711

3 (1-ounce) slices white bread
1/4 cup finely chopped green onions
2 tablespoons chopped fresh dill
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon black pepper
2 large egg whites
1 pound lump crabmeat, shell pieces removed
1 tablespoon canola oil, divided
Cooking spray

Preheat oven to 400°.
Place bread in food processor; process until coarse crumbs measure 1 1/2
cups. Combine breadcrumbs and next 6 ingredients (through crabmeat). 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 3 patties; cook 1 minute on each side. Remove from pan; place on a
jelly-roll pan coated with cooking spray. Repeat procedure with the
remaining 1 1/2 teaspoons oil and remaining 3 patties. Bake at 400° for 20
minutes or until thoroughly heated and golden.

Yield: 6 servings (serving size: 1 crab cake)

NUTRITION PER SERVING
CALORIES 140(28% from fat); FAT 4.3g (sat 0.6g,mono 1.8g,poly 1.6g); PROTEIN
16g; CHOLESTEROL 59mg; CALCIUM 94mg; SODIUM 382mg; FIBER 0.5g; IRON 1.1mg;
CARBOHYDRATE 8.4g