Corn Crabcakes

Corn Crabcakes

Makes: 4 servings

Ingredients:

8 oz. of crabmeat
2 tbsp. egg substitute or the whites from 3 eggs
1⁄4 cup bread crumbs
1⁄4 cup corn kernels
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 1⁄2 tsp. lemon juice
1 tsp. white Worcestershire sauce
1 tbsp. Dijon mustard
1 tbsp. fat-free sour cream
Directions:

Lightly spray baking sheet with nonfat cooking spray.

In a large bowl, combine all ingredients and mix until blended. Roll mixture into 8 balls and place on baking sheet; flatten each ball onto sheet.

Cover with plastic wrap and refrigerate 20 to 30 minutes until firm.

Preheat oven to 450 degrees. Bake crabcakes in oven 15 minutes; turn over and cook 10 to 15 minutes, until lightly browned on both sides.

Nutritional Information:

Calories: 90
Fat: 1 g
Cholesterol: 5 mg
Protein: 13 g
Carbohydrates: 4 g
Fiber: <1 g
Sodium: 318 mg

Marc C. David - NGA CPT
Author of NoBull Bodybuilding
www.nobullbodybuilding.com