Ingredients
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1/2 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
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1 egg, beaten
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2 green onions, chopped
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2 tablespoons fat-free mayonnaise
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1 tablespoon chopped fresh parsley
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1/2 teaspoon Worcestershire sauce
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1 dash hot pepper sauce
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black pepper, to taste
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2 cups diced pineapple
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1/2 cup chopped green onion
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1/4 cup chopped fresh cilantro
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1 tablespoon fresh lemon juice
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1/2 cup fresh breadcrumb
Instructions
- In medium bowl, gently stir together all ingredients except black pepper.
- Season to taste with black pepper.
- Cover and chill 15 minutes.
- Form crab mixture into 8 equal-sized patties.
- Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
- Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
- Serve with pineapple salsa.
- For salsa; Combine first five ingredients in medium bowl; toss to blend.
- Season with salt and pepper.