Low Fat Crab Cakes (Adapted From Cooking Light)

• 3 whole canned water chestnuts (1/4 cup minced, if omiting add an extra 1/4 cup minced onion) (optional)
• 1/2 small onion (1/4 cup minced)
• 2 garlic cloves (1 tsp minced)
• 2 (6 ounce) cans lump crabmeat, drained
• 1/4 cup soft breadcrumbs
• 1 teaspoon dried parsley
• 1/4 teaspoon dark sesame oil or 1/4 teaspoon olive oil
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon Egg Beaters egg substitute
• 3 tablespoons reduced-calorie mayonnaise
• 1/4 - 1 teaspoon pepper, depending on taste (the original recipe called for 1 tsp, I'm just a wimp)
• 1/2 teaspoon key west blend spices (optional, pick this or one of the two following to your taste)
• 1/8 teaspoon blackening seasoning (optional)
• 1 pinch cayenne pepper (optional)
• vegetable oil cooking spray

1. If the first three ingredients aren't already minced, throw them in your food processor for a moment or mince them by hand.
2. Combine all ingredients except the cooking spray in a medeum mixing bowl; stir well. Shape into 8 patties.
3. Coat a large skillet with cooking spray; place over medium heat until hot. Add crabmeat patties, and cook 6 to 8 minutes or until lightly browned on both sides, turning once. Transfer to a serving platter.

water chestnuts, onion, garlic, lump crabmeat, breadcrumbs, parsley, sesame oil, worcestershire sauce, egg beaters, mayonnaise, pepper, blackening seasoning, cayenne pepper, vegetable oil cooking spray

Taken from www.food.com/recipe/low-fat-crab-cakes-adapted-from-cooking-light-129632 (may not work)