Clean Eating Crab Cakes
These crab cakes are versatile. They are great for an appetizer, entree, or as the leading character in a sandwich.
1 pound lump crabmeat, drained
2 green onions, thinly sliced
1 cup multi-grain crackers
1/4 cup Faux Mayo
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup fresh multi-grain breadcrumbs
1/2 cup olive oil
1. Stir together first 6 ngredients. Cover and chill 30 minutes
2. Shape chilled crab mixture into 12 patties. Place breadcrumbs in a shallow dish; dredge both sides of patties in breadcrumbs. Fry patties in hot oil, in batches, in large sillet over medium-high heat for 2 minutes on each side or until golden. Drain on paper towels. Serve with Faux Caper Cream.