Crab and Rice Cakes

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Category : Fish And Sea Food

Recipe : Crab and Rice Cakes

Looking for a way to get dinner on the table fast? Try preparing, coating and
refrigerating these easy and delicious patties in advance, then cooking them just
minutes before serving.

Makes 4 servings

4 ounces yogurt cheese*
1/2 medium tomato, seeded and cut into 1/4" pieces
1/4 medium green bell pepper, cut into 1/4" pieces
8 ounces drained canned crabmeat, flaked
1 cup cold cooked long-grain brown rice
3 tablespoons plain dried bread crumbs
2 tablespoons + 2 teaspoons reduced-calorie mayonnaise
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon Creole-style or natural stone-ground mustard
1 tablespoon low-sodium Worcestershire sauce
1/2 teaspoon ground red pepper
1 egg white
2 tablespoons yellow cornmeal
1 tablespoon + 1 teaspoon reduced-calorie tub margarine
2 cups torn salad greens

In small bowl, combine yogurt cheese, tomato and bell pepper; refrigerate,
covered, until chilled.
In large bowl, combine crabmeat, rice, bread crumbs, mayonnaise, parsley,
mustard, Worcestershire sauce and ground red pepper; stir in egg white. Form
mixture into eight 2 1/4 x 1/2" patties.
Place cornmeal onto sheet of wax paper or paper plate; one at a time, press each
patty into cornmeal, turning to coat.
In large nonstick skillet, melt margarine; add patties. Cook over medium-high
heat, turning once, 5-6 minutes, until golden brown and crispy.
Divide salad greens evenly among 4 plates; top each portion with 2 crab cakes.

SERVING (2 CRAB CAKES, 1/2 CUP SALAD GREENS) PROVIDES: 1/4 Milk, 1
1/2 Fats, 1 3/4 Vegetables, 1 Protein, 1 Bread, 5 Optional Calories.

PER SERVING: 225 Calories, 6 g Total Fat, 1 g Saturated Fat, 54 mg Cholesterol, 411
mg Sodium, 23 g Total Carbohydrate, 1 g Dietary Fiber, 18 g Protein, 162 mg Calcium .

*To make yogurt cheese, spoon 3/4 cup plain nonfat yogurt into coffee filter or
cheesecloth-lined strainer; place over bowl. Refrigerate, covered, at least 5 hours or
overnight. Discard liquid in bowl.