Crab cakes are delicious but usually I avoid them because they are high in fat and calories. I found this recipe in DIABETIC COOKING and I'm definitely going to try them. Each serving has only 127 calories, 4 grams of fat, and 382 mg. of sodium.
ENLIGHTENED MARYLAND CRAB CAKES
1 lb. fresh backfin crabmeat, cartilage removed (Backfin crabmeat is made of the smaller pieces of lump crab meat and is used when the appearance is less important)
10 reduced-sodium crackers, crushed to equal 1/2 c. crumbs
1 stalk celery, finely chopped
1 green onion, finely chopped
1/4 c. cholesterol-free egg substitute
3 tbsp. fat-free tartar sauce
1 tsp. seafood seasoning
2 tsp. vegetable oil
Combine crabmeat, cracker crumbs, celery and onion in medium bowl, set aside.
Mix egg substitute, tartar sauce and seafood seasoning in small bowl; pour over crabmeat mixture. Gently mix so large lumps will not be broken. Shape into 6 (1/4 inch thick) patties. Cover; refrigerate 30 minutes.
Coat large skillet with nonstick cooking spray. Add oil; heat over medium-high heat. Cook crab cakes 3-4 minutes on each side or until lightly browned. Garnish with lemon wedges, if desired.
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