Recipe - Crabcakes

One half cup Scallions Tops,chopped
2 tablespoon Parsley, chopped
2 tablespoon NonFat Yogurt
1 tablespoon Lemonjuice
1 tablespoon Fatfree Majonnaise
1 teaspoon Worshestershire sauce
One half teaspoon Paprika
One fourth teaspoon Red Pepper
One fourth teaspoon Dry Mustard
1 pound Lump Crab Meat
1 One fourth cup Breadcrumbs, fresh

1. In a large bowl, combine the scallions, parsley, yogurt lemon juice,
majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any
shell or cartilage from the crab. 3. Add the crab and One fourth cup of the
breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat
the crab, being careful not to break the pieces. 5. Form 8 patties; coat
them with the reminding bread crumbs, pressing the crumbs in place. 6.
Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or
more. 8. Coat a baking sheet with nonstick spray. Place the patties on the
sheet and bake at 350 F until cakes are golden, about 1015 min.

Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm
BBS Watertown NY 3157861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini