Ingredients

1 pound cooked crab meat, picked through for shell and cartilage
3/4 cup bread crumbs
6 scallions, minced
1/4 cup low-fat (1 percent) milk
3 tablespoons reduced-calorie mayonnaise
2 tablespoons minced parsley
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 tablespoons all-purpose flour
1 tablespoon reduced-calorie margarine
2 1/2 cups mixed green lettuce leaves

Directions

In a large bowl, combine the crab meat, bread crumbs, scallions, milk, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour.

Place the flour on a sheet of wax paper; lightly coat each cake on both sides. In a large nonstick skillet, melt the margarine. Cook the crab cakes until golden brown and crispy, 4 to 5 minutes on each side. Line a platter with the greens; top with the crab cakes. Makes 4 servings.

Nutrition facts per serving: 260 cal., 8 g total fat, 1 g saturated fat, 114 mg chol., 849 mg sodium, 18 g total carbo., 2 g dietary fiber, 26 g pro.