Prep nme: 1 0 minutes
Mini Crab Cakes:
lb. (450g) lump
crabmeat, picked and
cleaned
2 eggs
1? cup (75ml) light
mayonnaise
1? cup (75ml) finely
chopped green onion
tbsp. ( 15ml) wholegrain
mustard
1 cup (250ml} seasoned
breadcrumbs
Cook Time: 10 minutes
Lemon-Mustard Sauce:
3 tbsp. (45ml) light
mayonnaise
tbsp. ( 15ml) wholegrain
mustard
1 tbsp. ( 15ml) fresh
lemon juice
6 small rolls, split
1. Preheat grill to medium (300°F to 350°F/150°C to
180°C). In a large bowl combine crabmeat, eggs,
mayonnaise. green onion, mustard, breadcrumbs,
and salt and pepper to taste. Form into 6 small patties.
2. Coat a large sheet of heavy-duty foil with nonstick
cooking spray; place on grill. Place crab patties on foil.
Grill 4 to 5 minutes per side.
3. Meanwhile, for sauce, in a small bowl combine
mayonnaise, mustard, lemon juice, and salt and
pepper to taste.
4. To serve, place a crab cake on each roll and top with
Lemon-Mustard sauce.
Serves 6
P., Serving: 310 calories/kJ-1295 (30% calories from fat),
10g fat, 1g saturated fat, 70mg cholesterol. 910mg sodium,
35mg potassium, 49g carbohydrate, 4g fiber, 10g protein,
0g Omega-3