Crab Cocktail Cakes

• 1 lb. cooked crabmeat or 2 (6 oz.) cans, rinsed and drained
• 2 egg whites, lightly beaten
• 1 1/4 c. reduced calorie sour cream, divided
• 1 c. chopped onions, divided
• 1 Tbsp. fresh lemon juice
• 1 c. fresh whole wheat bread crumbs
• 2 tsp. minced fresh dill or 1 tsp. dried dill
• 1 lemon, cut into wedges (for garnish)

1. In large bowl, blend crabmeat, egg whites, 1/4 cup sour cream, 1/2 cup onions and lemon juice.
2. Form mixture into 1-inch patties. Combine bread crumbs and dill.
3. Roll cakes in mixture.
4. Place on nonstick baking sheet; bake in preheated 375u0b0 oven for 10 to 15 minutes.
5. In small bowl, combine remaining sour cream and onions. Serve cakes garnished with lemon wedges and dipping sour cream mixture.
6. Makes 16 to 20 (1-inch) appetizers.

cooked crabmeat, egg whites, sour cream, onions, lemon juice, whole wheat bread crumbs, dill, lemon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=928043 (may not work)