Grilled Crab Cakes

• 3/4 pound fresh crabmeat, drained and flaked
• 4 ounces dried Italian breadcrumbs, about 1/2 cup
• 1 small onion, minced
• 1/4 cup finely diced roasted red pepper
• 1/4 cup egg substitute
• 3 tablespoons non-fat sour cream
• 2 tablespoons finely chopped parsley
• 1 teaspoon lemon pepper

1. In a large bowl, gently combine crabmeat, breadcrumbs, onion, and roasted pepper. Stir in egg, sour cream, parsley, and pepper. Mix well to combine.
2. Use 4 Tablespoons of mixture to form each crab cake and place on a lightly greased baking sheet. Refrigerate 30 to 60 minutes before grilling.
3. While crab cakes are chilling, prepare a charcoal or gas grill for medium-high direct heat.
4. Lightly spray cakes with vegetable cooking spray and place on grill grate. Cover and cook 3 minutes per side or until golden brown.

fresh crabmeat, italian breadcrumbs, onion, red pepper, egg substitute, nonfat, parsley, lemon pepper

Taken from food52.com/recipes/36541-grilled-crab-cakes (may not work)