Maryland Crab Cakes with Horseradish Sauce

This bite-sized version of an East Coast classic makes a terrific start to any party.

1 6-ounce package frozen cooked crab, thawed, drained, and flaked 
1/2 cup fine dry bread crumbs 
2 tablespoons finely chopped green onion 
2 tablespoons finely chopped green sweet pepper 
2 tablespoons fat-free mayonnaise dressing or salad dressing 
1/2 teaspoon dry mustard 
1/2 teaspoon finely shredded lemon or lime peel 
1 egg white 
1/8 teaspoon pepper 
Nonstick spray coating 
1/4 cup plain low-fat yogurt 
2 tablespoons fat-free mayonnaise dressing or salad dressing 
2 tablespoons finely chopped green onion 
1-1/2 teaspoon prepared horseradish 
1 teaspoon finely snipped fresh parsley 

1. In a medium mixing bowl combine the crabmeat, bread crumbs, green onion, sweet pepper, mayonnaise or salad dressing, egg white, mustard, lemon or lime peel, and black pepper. Mix well. (If mixture seems dry, stir in 1 tablespoon milk.) 

2. Gently shape mixture into 18 small patties. Spray a shallow baking pan with nonstick coating. Place patties in pan. Bake in a 350 degree F oven about 15 minutes or until the patties are a light golden brown. 

3. Meanwhile, in a small bowl stir together yogurt, mayonnaise, green onion, horseradish, and parsley. Pass sauce with hot crab cakes. Makes 9 appetizer servings. 

Nutritional facts per serving
calories: 43, total fat: 1g, saturated fat: 0g, cholesterol: 19mg, sodium: 178mg, carbohydrate: 4g, fiber: 0g, protein: 5g, vitamin A: 0%, vitamin C: 7%, calcium: 3%, iron: 2%

Courtesy of Better Homes & Gardens Online