Lo-Cal Crab Cakes

• 1 lb. fresh crabmeat, drained and flaked
• 3/4 c. shredded carrot
• 1/2 c. fine, dry bread crumbs
• 1/2 c. frozen egg substitute, thawed
• 2 tsp. chopped parsley
• 1 tsp. Italian seasoning
• 1/2 tsp. dry mustard
• 1/2 tsp. pepper
• 1 Tbsp. horseradish
• 1/8 tsp. garlic powder
• 2 tsp. fat-free mayonnaise
• 1 1/2 tsp. Worcestershire sauce
• Mazola spray
• creamy Seafood Sauce

1. Combine first 12 ingredients in medium bowl; mix well.
2. Shape into 6 patties.
3. Cover and chill 1 hour.
4. Spray Mazola on a large nonstick skillet.
5. Place over medium heat until hot.
6. Add patties; cook on each side 4 or 5 minutes or until golden brown.
7. Yield 6 servings (150 calories and 2.0 fat.
8. This includes 2 tablespoons sauce per crab cake.)

fresh crabmeat, carrot, bread crumbs, frozen egg substitute, parsley, italian seasoning, dry mustard, pepper, horseradish, garlic powder, mayonnaise, worcestershire sauce, spray, seafood sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249213 (may not work)