Does anyone have a low fat crabcake recipe???

Not actually crab, but still very good!

Zucchini "Crab" Cakes

2 1/2 cups grated zucchini
1 egg, beaten
2 tablespoons butter, melted
1 cup bread crumbs
1/4 cup minced onion
1 teaspoon Old Bay Seasoning TM
1/4 cup all-purpose flour
1/2 cup vegetable oil for frying

Directions

1. In a large bowl, combine zucchini, egg, and butter or margarine. Stir in seasoned crumbs, minced onion, and seasoning. Mix well
2. Shape mixture into patties. Dredge in flour.
3. In a medium skillet, heat oil over medium high heat until hot. Fry patties in oil until golden brown on both sides

I have made these even healthier by using egg beaters and baking them until golden brown, omitting all the oil.

Nutritional Information* (from Allrecipes website...haven't calculated this myself)
Connie's Zucchini 'Crab' Cakes
Servings Per Recipe: 5
Amount Per Serving
Calories: 196
Total Fat: 9.1g
Cholesterol: 55mg
Sodium: 320mg
Total Carbs: 23.2g
Dietary Fiber: 2g
Protein: 5.6g

Clean Eating Magazine has a recipe for Crab Cakes with Honeydew Strawberry Salsa this month:

Crab Cakes:
1lb crabmeat, drained and picked for shells
1tb Dijon mustard
4tb whole-wheat panko bread crumbs
2tb chopped fresh parsley
4 scallions (white and some green parts) thinly sliced
Zest 1/2 lemon
1.5 tsp salt-free chili or cajun seasoning (like ms. dash extra spicy seasoning blend)
1tsp smoked paprika
1/8tsp sea salt
1lg egg
1lg egg white
1/4c whole wheat flour
fresh ground pepper to taste
2tb safflower oil, divided
Lemon wedges for serving, optional

Salsa:
1c honeydew diced
1c strawberries diced
1/2sm red onion diced
1 jalapeno pepper seeded and diced
3tb chopped parsley
1.5tb fresh lemon juice
pinch sea salt

Instructions:
prepare crab cakes: in large bowl combine crabmeat, dijon, panko, parsley, scallions, lemon zest, chili season, paprika, salt, egg and egg white. gently fold mixture with rubber spatula to blend

to form patties, firmly pack crab mixture into a 1/4c measuring cup. invert crab into your palm and press into the shape of a disk, about 1 inch thick. transfer to a plate and repeat. makes about 10. cover patties with plastic wrap and chill for 30 minutes up to 24 hours for firm crab cakes.

line a plate or baking sheet with parchment paper. put flour in a wide bowl or pie plate and season with black pepper. gently dredge each crab cake in flour and transfer to parchment. add 1tb of oil to large, heavy skillet and heat on medium. Add half crab cakes to cook until golden brown, 4-5 minutes per side. Transfer to plan or sheet and cover with foil to keep warm. repeat with remaining crab cakes and oil. Serve immediately.

Salsa: Mix all salsa ingredients. Can be made upto 4 hours ahead. Serve at room temp.

Nutritional Info:

2 Crab Cakes 1/3c Salsa

Calories 254
Total Fat g 9
Sat Fat g 1
Carbs g 21
Fiber 3
Sugars g 5
Protein g 24
Sodium mg 445
cholesterol mg 133

I made this one up last night when I was craving crab cakes...

8oz crab
1 green onion, sliced thinly
1oz roasted red peppers, chopped finely
18 34 degrees multigrain wafers, crushed
1 egg
Lemon juice (yield from half a lemon)
Spices I used were paprika, cayenne pepper, thyme, lemon peel, pepper)

Gently mix all ingredients together. Use 1/4 measuring cup to form cakes; cool in fridge for 1 hour. Spray with olive oil cooking spray. Cook in 400 degree preheated oven for 15 minutes. This made 8 1/4 cup sized cakes. Delicious!!!

For 2 Crab CakesL:

Cal 102
Carb 7
Fat 1
Protein 14