Recipe of the Week: CRAB CAKES

I had never made crab cakes before because...frying things scares me. I dedicate this recipe to my brother b/c he loves them and since you can bake these, I'm not afraid to make them anymore! Yey!

ps- The Lemon Parsley Slaw is a must!

ps again- The recipe I used says these are low calorie, low carb and low fat (YEYYY!)

Crabcakes and Lemon Parsley Slaw

Prep:15 mins Cook:20 mins

1 lb crabmeat (fresh or canned)
1/2 cup breadcrumbs

2 TBSP. low fat mayonnaise

1 egg

1 TBSP. chives

1 TBSP. dijon mustard

1 teasp. seasoning

cooking spray

lemon wedges

Lemon Parsley Slaw

1. Preheat oven to 450*. Place pan in oven for 10 mins to heat.
2. Drain crab meat.
3. Combine 1/4 breadcrumbs, mayo, and next 4 ingred. Gently add crab neat to mixture using hands to toss. Shape unto 6 patties. Dredge patties in remaining 1/4 c breadcrumbs.
4. Coat crab cakes with cooking spray. Remove hot pan from oven, coat pan with cooking spray.
5. Place crab cakes on hit pan. Bake 450 for 10 mins; turn cakes over and bake 10 more mins. Or until lightly browned. Serve with lemon wedges and lemon slaw.

Per crab cakes and 3/4c slaw: cals 187; fat 8.4g; protein 18.9g; carb 9.2g; fiber 1.9g; chol 137mg; iron 1.5mg; sodium 1037mg

Lemon Parsley Slaw

Prep:4 mins

2 teasp. grated lemon rind

1 teasp. fresh lemon juice

1/2 teasp. dijon mustard

1/2 teasp. salt

2 TBSP. extra-virgin olive oil

6 cups thinly sliced cabbage

lots of parsley

1. Whisk together first 4 ingrde in a large bowl: gradually whisk in olive oil.

2. Add slaw and parsley, tossing gently.

Per 3/4 cup slaw: calories 63; fat 4.8g; protein 1g; carb 4.2g; fiber 1.7g; chol 0mg; iron .6 mg; sodium 218mg