z :: -<br > :~i i~;I i~: /~ !. iF !ill ，， i;!~ I~-.i ~; II [7 ri~ :i:.;<br > N()UTItEI~N ( ，RAB <br > CAKES WITfl<br > II， EM()ULAI)E I)IPPIN(] ，SAUCE<br > 10 ounces fresh lump crabmeat :/~ teaspoon hot pepper sauce，<br > 1 ~ cups fi esh white or sourdough divided<br > bread crumbs， divided 1 egg white， lightly beaten<br > % cup chopped green onions 2 teaspoons olive oil， divided<br > ~/2 cup nonfat or reduced-fat Lemon wedges "<br > mayonnaise， dMded<br > 2 tablespoons coarse grain or<br > spicy brown mustard，<br > divided<br >R Pre real ov(~n to 200~F Combine crabmeat， :~ cup bread crumbs and<br >green onions in medium bowl. Add ~ cup mayonnaise， 1 tablespoon<br >mustard， J/e teaspoon pepper sauce and egg white; mix well. Using ~ cup<br >mixture per cake， shape eight JA-inch-thick cakes. Roll crab cakes lightly<br >m remaining :~ cup bread crumbs.<br >[] Heat large nonstiek skillet over medium heat until hot; add 1<br >teaspoon nil. Add 4 crab cakes; cook 4 to 5 minutes pet side or until<br >golden brown. Transfer to serving platter; keep warm in oven. Repeat<br >with remaining 1 teaspoon oil and crab cakes.<br >[] To prepare dipping sauce， combine remaining ~ cup mayonnaise，<br > tablespoon mustard and ~ teaspoon pepper sauce in small bowl;<br >mix well.<br >[] Serve warm crab cakes wiLh lemon wedges and dipping sauce.<br > Makes 8 servings<br >Calories 81 (25% calories from fat)<br >Total Fat 2 g Carbohydrate 8 g Iron 1 mg<br >Saturated Fat trace Dietary Fiber trace Vitamin A 13 RE<br >Cholesterol 30 mg Protein 7 g Vitamin C 1 mg<br >Sodium 376 mg Calcium 48 mg Sugar trace<br >DIETARY EXCHANGES: ~ Starch/Bread， 1 Lean Meat J<br >