Ingredients
1 medium sweet red pepper, finely chopped1 celery rib, finely chopped1/3 cup plus 1/2 cup dry bread crumbs, divided3 green onions, finely chopped2 large egg whites3 tablespoons fat-free mayonnaise1/4 teaspoon prepared wasabi1-1/2 cups lump crabmeat, drainedCooking spraySAUCE:1 celery rib, finely chopped1/3 cup fat-free mayonnaise1 green onion, finely chopped1 tablespoon sweet pickle relish1/2 teaspoon prepared wasabi
Preparation
Preheat oven to 425°. Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi. Fold in crab.
Place remaining bread crumbs in a shallow bowl. Drop a heaping tablespoonful of crab mixture into crumbs. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray. Repeat with remaining mixture.
Spritz crab cakes with cooking spray. Bake until golden brown, 15-18 minutes, turning once. Meanwhile, combine sauce ingredients. Serve with crab cakes.
