Do you like crab cakes?

Well, I made a take on crab cakes using canned tuna, compliments of a recipe I found in my "Hungry Girl 200 Under 200" cookbook. I tweaked it a little and they turned out really yummy. I ate one as a sandwich on some thin Orowheat bread with spinach and tomatoes. Each "tuna cake" is a mere 40 calories.




Ingredients: (makes 7 cakes)

One 6-oz can albacore tuna packed in water, drained
3/4 cup Fiber One bran cereal (original)
1/2 cup fat free liquid egg substitue
2 tablespoons red onion, diced
1 teaspoon French mustard
1 teaspoon low fat sour cream
1/2 teaspoon kosher salt
1 teaspoon lemon juice

Directions:

Place Fiber One in a food processor or blender. Add some salt and pepper and grind to a breadcrumb-like consistency. Place half of the crumbs in a small dish and set aside.

Place remaining crumbs in a medium mixing bowl. Shred tuna by hand into the bowl. Add the onions, egg substitute, sour cream, mustard, salt and lemon juice. Stir until thoroughly mixed.

Line a large baking sheet w/parchment paper. Form tuna mixture into 7 mounds on the sheet. Allow to sit at room temperature for 15 minutes.

Gently coat the mounds in the remaining Fiber One crumbs. Make sure to flip them and cover all sides well.

Bring a large pan sprayed with nonstick spray to medium heat. Cook tuna cake for 3 minutes on each side.