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Maryland Crab Cakes

Categories: Finger Foods, Low-calorie, Quick to fix
Type: Appetizers and Snacks

These crab cakes are so tangy, you might even skip the tartar sauce.

Serves: Serves: 6 (2 each)


  • 3 tablespoons Kraft fat-free mayonnaise
  • 2 tablespoons yellow mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 egg or equivalent in egg substitute
  • 3 (4.5-ounce drained weight) cans crabmeat drained and flaked
  • 6 tablespoons Bisquick Reduced Fat Baking Mix
  • 2 teaspoons dried parsley flakes

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  1. In a large bowl, combine mayonnaise, mustard, Worcestershire sauce, and egg.
  2. Add crabmeat, baking mix, and parsley flakes. Mix well to combine.
  3. Using a 1/4-cup measuring cup as a guide, form into 12 cakes.
  4. Place cakes on a hot griddle sprayed with butter-flavored cooking spray.
  5. Brown for 3 to 4 minutes on each side.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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