3 tablespoons Kraft fat-free mayonnaise
2 tablespoons yellow mustard
1 1/2 teaspoons Worcestershire sauce
1 egg or equivalent in egg substitute
3 (4.5-ounce drained weight) cans crabmeat, drained and flaked
6 tablespoons Bisquick Reduced Fat Baking Mix
2 teaspoons dried parsley flakes
In a large bowl, combine mayonnaise, mustard, Worcestershire sauce, and
egg. Add crabmeat, baking mix, and parsley flakes. Mix well to combine.
Using a 1/4-cup measuring cup as a guide, form into 12 cakes. Place cakes on a hot griddle sprayed with butter-flavored cooking spray. Brown for 3 to 4 minutes on each side.
Recipe Serve 6 (2 each)
Each serving equals: HE: 2 1/4 Pr, 1/3 Br, 5 OC 106 Calories, 2 gm Fa, 15 gm Pr, 7 gm Ca, 442 mg So, 85 mg Cl, 0 gm Fi DIABETIC: 2 1/2 Mt, 1/2 St
Recipe source: Cooking Healthy Across America cookbook