Low Carb, Low Fat Crab Cakes!

Last night was my mom's birthday, and my dad made her these low fat crab cakes. They were phenominal!!! I would suggest you try them, even if you aren't on a diet!

1 pound blue crabmeat
1 tablespoon small diced red bell pepper
1 tablespoon small diced green bell pepper
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon light mayonnaise
2 eggs
1 tablespoon baking powder
1 tablespoon Worcestershire sauce
1 1/2 teaspoons Maryland-style crab seasoning (recommended: Old Bay can also use Creole Seasoning)

1/2 cup bread crumbs (from sliced bread - whole wheat works best)
2 tablespoons canola oil

Directions:

In a large bowl, mix all ingredients, except oil until blended. Heat oil in a large skillet over medium-high heat.

With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be loose, but once the egg in the mix starts to cook they will hold together fine.)

Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute.

Cook in batches as necessary. Serve hot with mustard sauce.

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Mustard Sauce:

1/4 cup light mayonnaise
1/4 cup Dijon mustard
1/4 teaspoon fresh lemon juice

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.