Crab Cake Recipe



1 lb. Crabmeat

¼ c. finely chopped onions

¼ c. finely chopped celery

¼ c. finely chopped green, yellow &/or red peppers

1 c. oat bran

4 egg whites or 8 oz. egg substitute

1 tablespoon Dijon mustard

1 tablespoon chopped dill

1 tablespoon chopped parsley

1 tablespoon fresh lemon juice

¼ teaspoon black pepper

1/8  teaspoon cayenne pepper

Vegetable coating spray

Sautee onions, celery and peppers with vegetable coating spray until tender.  In a large bowl, combine the remaining ingredients and mix well. Add the cooked vegetables to the mixture until well blended.  Divide mixture into 6 equal portions, shaping each into a ½ inch thick patty.  Cover and chill 20 minutes.  Sautee patties with vegetable coating spray for 5 minutes on each side or until lightly browned prior to serving.  Serve with cocktail sauce or mango chutney.