A touch of curry powder adds a spicy flavor to these yummy morsels. Serve two or three as a main dish, or one as an elegant appetizer.

2 Tbsp (30mL) olive oil, divided3 medium shallots, minced
2 cups (260g) crab meat, fresh
1 Tbsp (15mL) lemon juice, freshly squeezed2 medium egg whites
2 Tbsp (30g) lowfat mayonnaise
1/2 cup (55g) bread crumbs, divided1 tsp (5g) mustard
1/2 tsp (1g) curry powder1 Tbsp (3g) parsley, finely chopped
1/4 tsp (2g) salt1/2 tsp (3g) pepper
1/4 cup (30g) bread crumbs
1 Tbsp (15mL) olive oil

Heat 1 Tbsp oil in a nonstick skillet. Sauté shallots for 2 minutes until soft.
Place crabmeat in a bowl and break up with a fork. Add shallots, lemon juice, egg whites, mayonnaise, 1/4 cup (30g) bread crumbs, mustard, curry powder and parsley. Stir well and season with salt and pepper.Cover and chill for 1–3 hours.
When ready to cook, remove from refrigerator. Using a spoon and your hands, mold mixture into 8 cakes. Gently coat each cake with remaining 1/4 cup breadcrumbs.
Heat remaining oil in a nonstick skillet. Fry cakes 2 or 3 at a time for 5 minutes on each side, turning very carefully. The crab cakes are done when they are a light golden brown.

Nutrition Facts:
Calories: 266, Total Fat: 14g, 48% Calories from fat, Protein: 17g, Carbohydrate: 17g, Cholesterol: 55mg, Sodium: 586mg