Ingredients

  • 3 tablespoons Kraft fat-free mayonnaise
  • 2 tablespoons yellow mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 egg or equivalent in egg substitute
  • 3 (4.5-ounce drained weight) cans crabmeat, drained and flaked
  • 6 tablespoons Bisquick Reduced Fat Baking Mix
  • 2 teaspoons dried parsley flakes

Directions

In a large bowl, combine mayonnaise, mustard, Worcestershire sauce, and egg.
Add crabmeat, baking mix, and parsley flakes. Mix well to
combine.
Using a 1/4-cup measuring cup as a guide, form into 12 cakes.
Place cakes on a hot griddle sprayed with butter-flavored cooking spray.
Brown for 3 to 4 minutes on each side.

Serves 6 (2 each) – Each serving equals:
HE: 2 1/4 Pr, 1/3 Br, 5 OC
106 Calories, 2 gm Fa, 15 gm Pr, 7 gm Ca, 442 mg So, 85 mg Cl, 0 gm Fi
DIABETIC: 2 1/2 Mt, 1/2 St