Carolina Crab Cakes

These crab cakes weren't as good as the ones from Axel's, but they were very tasty.  I got the recipe from the Taste of Home magazine.  This recipe makes 6 small crab cakes.

Ingredients:

1 egg lightly beaten

1/2 cup soft bread crumbs

1/4 cup Greek yogurt

1 tsp grated onion

1/2 tsp minced fresh parsley

1/2 tsp Worcestershire sauce

1/8 tsp seafood seasoning

1/8 tsp ground mustard

dash pepper

dash hot pepper sauce

1 can (6 oz) crabmeat (we used a package (1lb) of imitation crab meat)

1 Tbsp olive oil

Mustard Sauce:

2 Tbsp Greek yogurt

2 Tbsp sour cream

1 Tbsp Dijon mustard

1/2 tsp lemon juice

1/2 tsp Worcestershire sauce

Directions:

1.  In a small bowl, combine the first 10 ingredients.  Fold in crab.  Refrigerate for 30 minutes.  Meanwhile, combine sauce ingredients.

2.  In a large skillet, heat oil over medium heat.  Drop crab mixture by 1/4 cupfuls into the pan; cook for 3-5 minutes on each side or until golden brown.  Serve with sauce.

Jason and Beth's Rating: 6/10

Nutrition (one crab cake):

86 calories

2g fat (1g saturated)

32mg cholesterol

350mg sodium

11g carbohydrates

1g fiber

3g sugar

5g protein