Mini Crab Cakes

Garlic-Chive Sauce and a squeeze of lemon juice add zesty flavor to Mini Crab Cakes.

Ingredients:

• 1 (8-oz.) package fresh lump crabmeat, drained
• 3 whole grain white bread slices
• 1/3 cup light mayonnaise
• 3 green onions, thinly sliced
• 1 teaspoon Old Bay seasoning
• 1 teaspoon Worcestershire sauce
• 2 large eggs, lightly beaten
• Vegetable cooking spray
• Salt to taste
• Garlic-Chive Sauce
• Garnish: lemon slices

Directions:

1. Pick crabmeat, removing any bits of shell. Pulse bread slices in a blender or food processor 5 times or until finely crumbled. (Yield should be about 1 1/2 cups.)

2. Stir together mayonnaise and next 4 ingredients in a large bowl. Gently stir in breadcrumbs and crabmeat. Shape mixture into 16 (2-inch) cakes (about 2 Tbsp. each).

3. Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown. Season with salt to taste. (Keep cakes warm in a 200° oven for up to 30 minutes.) Serve with Garlic-Chive Sauce. Garnish, if desired.

Note: For testing purposes, we used Sara Lee Soft & Smooth Whole Grain White Bread.

Note: Nutritional analysis does not include salt to taste.

Source: Sherry Little, Sherwood, Arkansas, Southern Living  MAY 2009