Recipe: Crab Cakes w/ Cream Sauce

These are the bomb!

Crab Cakes with Cream Sauce

1 pound imitation crabmeat, flaked*
3/4 cup shredded carrot
1/2 cup dry breadcrumbs
1/2 cup egg substitute
1 teaspoons chopped parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon dried mustard
1/4 teaspoon pepper
1/8 teaspoon garlic powder
2 teaspoons Worcestershire sauce

Seafood Sauce:

1/4 cup reduced fat mayonnaise
1/4 cup fat free sour cream
1/4 cup ketchup
1 1/2 tablespoons finely chopped green onions
2 tablespoons prepared horseradish
1 teaspoon chopped fresh parsley
1 1/2 teaspoon lemon juice

*Imitation crab is made from fish and carbohydrate. Although higher in sodium, imitation crabmeat reduces cholesterol 43 mg per serving. Combine all seafood sauce ingredients in a small bowl and stir well. Cover and refrigerate 1-2 hours. Combine all crab cake ingredients in a medium bowl and mix well. Shape mixture into 6 patties, cover and refrigerate for 1 hour. Heat a large nonstick skillet over medium heat until hot. Spray with nonstick cooking spray and add patties. Cook 4-5 minutes on each side until golden brown. Serve with sauce.

Makes 6 Servings ( Serving Size: 1 patty and 1.5 ounces sauce)

Nutritional info per serving: 177 cal, 4g fat, 20mg chol, 958mg sod, 22g carb, 13g pro, 1g fiber — 4 points