Wasabi Crab Cakes

• 1 medium sweet red pepper, finely chopped
• 1 celery rib, finely chopped
• 1/3 cup plus 1/2 cup dry bread crumbs, divided
• 3 green onions, finely chopped
• 2 large egg whites
• 3 tablespoons fat-free mayonnaise
• 1/4 teaspoon prepared wasabi
• 1-1/2 cups lump crabmeat, drained
• Cooking spray
• 1 celery rib, finely chopped
• 1/3 cup fat-free mayonnaise
• 1 green onion, finely chopped
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon prepared wasabi

1. Preheat oven to 425u0b0. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab.
2. Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a
3. coated with cooking spray. Repeat with remaining mixture.
4. Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.

sweet red pepper, celery, bread crumbs, green onions, egg whites, mayonnaise, wasabi, lump crabmeat, cooking spray, celery, mayonnaise, green onion, sweet pickle, wasabi

Taken from www.tasteofhome.com/recipes/wasabi-crab-cakes/ (may not work)