Savory Crab Cakes

 Ingredients:

• 35 grams of low fat mayonnaise 
• 30 grams of Creole mustard 
• A dash of Creole seasoning 
• Diced parsley
• Diced green onion 
• 1 pepper diced
• Meat of two crabs 
• Bread crumbs
• Salt and pepper to taste

Preparation:

To stop yourself from making soggy and moist crab cakes, squeeze your crab meat to get rid of excess moisture if possible. Once done, put your crab meat in a bowl and toss in the mayonnaise, mustard, parsley, salt and pepper along with the other seasonings and bread crumbs. Mix until blended. When you have this ready, simply use your hands to create small crab cakes. Once you are satisfied with this, chill them for a couple of hours in aluminium foil.

Heat oil/butter and cook the crab cakes with 5 minutes per side and serve with lemon wedges.

This dish is well suited to be served with different sauces and dips including tartar sauce and maybe even a spicy sauce. Also provide a few lemon wedges for squeezing just before eating.

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