Date: Fri, 7 Apr 95 11:00:12 CDT
 Crab Cakes
  1 lb. fresh lump crabmeat (2 cups), picked over and patted dry
 1 cup fresh breadcrumbs (about 3 slices fresh or day-old bread)
 1/4 cup reduced-fat mayonnaise
 1 large egg white, lightly beaten with a fork
 2 Tbsp. fresh lemon juice
 1 scallion, trimmed and finely chopped
 1/3 cup finely diced red or green bell pepper
 1 Tbsp. chopped fresh parsley
 1 tsp. Old Bay seasoning
 1/4 tsp freshly ground pepper
 1/4-1/2 tsp Tabasco sauce
 1/2 cup fine dry breadcrumbs
 1 tsp. vege oil, preferably canola oil
 lemon wedges for garnish.
 Preheat oven to 450 degrees F. In a large bowl, stir together crabmeat, fresh
 breadcrumbs, mayonnaise, egg white, lemon juice, scallions, bell peppers,
 parsley, Old Bay seasoning, pepper and Tabasco.  Put the dry breadcrumbs in a
 shallow dish.  Form the crab mixture into six 1/2 inch thick patties.  (The
 mixture will be very soft.)  Dredge the patties in the dry breadcrumbs,
 reshaping as necessary.
 Brush oil evenly over the bottom of a heavy ovenproof skillet (or spray with
 pam)heat the skillet over medium-high heat.  Add the crab cakes and cook until
 the undersides are golden about 1 minute.  Carefully turn the crab cakes over
 and transfer the skillet to the oven.  (If you do not have an ovenproof
 skillet, transfer the patties to a baking sheet.)  Bake for 10 to 12 minutes,
 or until heated through.  Serve with lemon wedges.  Serves 6
 168 calories per serving, 5 g fat.  From Eating Well Magazine