Crabcakes From Brigitte

1/2 c Scallions Tops,chopped

2 tb Parsley, chopped

2 tb Non-Fat Yogurt

1 tb Lemonjuice

1 tb Fat-free Majonnaise

1 t Worshestershire sauce

1/2 ts Paprika

1/4 ts Red Pepper

1/4 ts Dry Mustard

1 lb Lump Crab Meat

1 1/4 c Breadcrumbs, fresh

1. In a large bowl, combine the scallions, parsley, yogurt lemon juice,

majonnaise, worshestershire, paprika, pepper and mustard. 2. Remove any shell or cartilage from the crab. 3. Add the crab and 1/4 cup of the breadcrumbs to the bowl. 4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces. 5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place. 6. Place on a plate lined with waxed paper. 7. Refridgerate for 30 minutes or more. 8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min. Out of "lose Weight Naturaly" cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120