Crab Cakes

by Catherine Kruppa, MS, RD, LD

Crab Cakes  Serves 6

1 pound crabmeat (canned)
2 cups of soft breadcrumbs
1 small onion, chopped
½ green bell pepper, chopped
1/3 cup of fat free mayonnaise
1 large egg
¼ tsp. salt
¼ tsp. pepper
Pam cooking spray

Sauce:
7 oz jar of sweet
red peppers
3 T. fat free mayo
1 garlic clove
1/8 tsp. dried
crushed red pepper

1. Drain and flake crabmeat.

2. Stir in next 7 ingredients.

3. Form into patties.

4. Spray a skilled with Pam cooking spray. Cook patties in nonstick skillet on medium high heat for 5 minutes per side.

Catherine Kruppa received her bachelor and master degrees in nutrition at Texas A & M University. Growing up in an athletic family sparked her interest in both sports and nutrition. As an all-American gymnast in high school, a member of the varsity diving team at Texas A & M, currently a member of the Houston Area Road Runners Association and Runner's High, she has completed 5 triathlons and 5 marathons. She currently works at the Houstonian. Previous experience includes working as a pediatric dietician at UT Medical Branch in Galveston.  Please visit her website advice4eating.com for excellent nutritional advice, resources and helpful articles.