Grilled Crab Cakes

Name: Grilled Crab Cakes
Ingredients: 3/4 pound fresh crabmeat, drained and flaked; 4 ounces dried Italian breadcrumbs, about 1/2 cup; 1 small onion, minced; 1/4 cup finely diced roasted red pepper; 1/4 cup egg substitute; 3 tablespoons non-fat sour cream; 2 tablespoons finely chopped parsley; 1 teaspoon lemon pepper

8 ingredients

4 steps

Ingredients

3/4 pound fresh crabmeat, drained and flaked
4 ounces dried Italian breadcrumbs, about 1/2 cup
1 small onion, minced
1/4 cup finely diced roasted red pepper
1/4 cup egg substitute
3 tablespoons non-fat sour cream
2 tablespoons finely chopped parsley
1 teaspoon lemon pepper

Directions

1

In a large bowl, gently combine crabmeat, breadcrumbs, onion, and roasted pepper. Stir in egg, sour cream, parsley, and pepper. Mix well to combine.
2

Use 4 Tablespoons of mixture to form each crab cake and place on a lightly greased baking sheet. Refrigerate 30 to 60 minutes before grilling.
3

While crab cakes are chilling, prepare a charcoal or gas grill for medium-high direct heat.
4

Lightly spray cakes with vegetable cooking spray and place on grill grate. Cover and cook 3 minutes per side or until golden brown.