Ingredients

2 tablespoons green onion – chopped
1 cup bread crumbs
¼ cup egg substitute
½ pound crabmeat – flaked
1/2 cup celery – minced
1 tablespoon Dijon mustard
1 tablespoon lemon juice
2 tablespoons chopped parsley

Preheat oven to 450º. Spray a roasting pan generously with non-stick spray. In a large mixing bowl, combine all of the ingredients except the crabmeat. Mix in the crabmeat, shape into 4 balls and flatten. Place the crab cakes on the prepared roasting pan and bake for 5 minutes, turn cakes over and bake another 5 to 8 minutes or until crisp and browned. Serve with a wedge of lemon.

Note: To make cajun-style crab cakes, all of the following spices may be added: 1 teaspoon Worcestershire sauce, 1/2 teaspoon cayenne pepper, 1/8 teaspoon dried dill weed, 1/8 teaspoon ground coriander, 1/8 teaspoon ground allspice, 1/8 teaspoon black pepper. The spices will add negligible calories.

Per serving: 195 Calories (kcal); 4g Total Fat; (18% calories from fat); 17g Protein; 22g Carbohydrate; 51mg Cholesterol; 513mg Sodium Food Exchanges: 1 1/2 Grain Starch);