CRAB CAKES

2 Tbsp. light mayonnaise
1/4 tsp. dry mustard
1 1/2 tsp. lemon juice
1/8 tsp. hot pepper sauce
2 egg whites, lightly beaten
3 Tbsp. minced fresh parsley
2 Tbsp. finely chopped celery
1 Tbsp. minced dehydrated onion flakes
1 pound lump crabmeat
1/2 cup dry breadcrumbs
2 Tbsp. olive oil, divided

Combine first five ingredients in a medium bowl; stir well. Add parsley, celery, onion, and shredded crabmeat; stir well. Divide mature into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.

Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add 4 patties, and cook 3 minutes; carefully turn over the patties, and cook for 3 minutes or until golden. Remove from skillet and set aside. Repeat procedure with remaining patties and oil. Serve with lemon wedges.

Yield: 8 crab cakes
Serving: 1 crab cake

126 calories and 5 grams of fat per serving
7 grams of carbohydrate, 12 grams of protein,
410 milligrams of sodium, and 35 milligrams of cholesterol