Mini Crab Cakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 3/4 lb crabmeat
• 1 red pepper, seeded and chopped
• 1 celery rib, cut into 3 pieces
• 3 scallions, trimmed
• 2 egg whites
• 3 tablespoons light wasabi mayonnaise
• 2/3 cup plain breadcrumbs
• 1 celery rib, finely chopped
• 1/4 cup light wasabi mayonnaise
• 1 scallion, finely chopped
• 1 tablespoon sweet pickle relish
• 2 teaspoons water or 2 teaspoons skim milk

Recipe

• 1 in a food processor, combine the crabmeat, pepper, celery and scallions. pulse to finely chop. add the egg whites, mayonnaise and 1/3 cup of the bread crumbs. pulse to combine. let stand 5 minutes.
• 2 heat over to 425°f coat a large sheet pan with nonstick cooking spray. place remaining 1/3 cup bread crumbs in a shallow dish. using a heaping tablespoon, gently form small patties, each about 1/2 inch thick and 1 3/4 inches across. coat with bread crumbs. transfer to prepared baking sheet. spray tops of crab cakes with cookin gspray. bake for 20 minutes, turning once.
• 3 dipping sauce: in medium-size bowl, combine celery, mayonnaise, scallion, pickle relish and water or milk. stir until ingredients are well blended. refrigerate until serving. once crab cakes are done baking, transfer to a serving platter and servie with dipping sauce on the side.