Ingredients:

* 1lb. fresh backfin crabmeat, cartilages removed
* 10 reduced-sodium crackers (2”each), crushed to equal 1/2c crumbs
* 1 rib celery, finely chopped
* 1 green onion, finely chopped
* 1/4c cholesterol-free egg substitute
* 3Tbsp fat-free tartar sauce
* 1tsp seafood seasoning
* Nonstick cooking spray
* 2tsp vegetable oil

Directions:

1. Combine crabmeat, cracker crumbs, celery 
    and onion in medium bowl; set aside.
2. Mix egg substitute, tartar sauce and 
    seafood seasoning in a small bowl; pour 
    over crabmeat mixture. Gently mix so 
    large lumps will not be broken. Shape 
    into 6 (3/4-inch) patties. Cover; 
    refrigerate 30 minutes.
3. Spray large skillet with cooking spray.  
    Add oil; heat over medium-high heat.
4. Place crab cakes in skillet; cook 3 to 4 
    minutes on each side or until cakes are 
    lightly browned. 

  Garnish with lemon wedges or slices, if 
  desired.

Nutrients:

1 crab cake w/o garnish): 
Calories 127 (27% of calories from fat), 
Total Fat 4g, 
Saturated Fat 0g, 
Protein 14g, 
Cholesterol 44mg, 
Sodium 282mg, 
Carbohydrates 8g, 
Dietary Fiber 0g