Ingredients:
1/2 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
1/2 cup fresh breadcrumbs
1 eggs, beaten
2 green onions, chopped
2 tablespoons fat-free mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
black pepper, to taste
2 cups diced pineapple
1/2 cup chopped green onions
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
salt and pepper, to taste
Directions:
In medium bowl, gently stir together all ingredients except black pepper.
Season to taste with black pepper.
Cover and chill 15 minutes.
Form crab mixture into 8 equal-sized patties.
Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
Serve with pineapple salsa.
For salsa; Combine first five ingredients in medium bowl; toss to blend.
Season with salt and pepper.
Servings: 4
Time preparation: 15 min.
Time total: 21 min.