3/4 cup herbed seasoned stuffing (I use Pepperidge Farm's brand)
6 scallions, minced
1/4 cup low-fat milk (1 or 2%)
3 Tbs reduced-calorie mayonnaise
1 large egg
2 Tbs. minced parsley
1/2 tsp. salt
1/2 tsp. ground pepper
3 Tbs. all-purpose flour
reduced-calorie margarine (Iuse Promise) for frying
In a large bowl, combine all ingredients except flour and butter (as you would when making meatloaf), and gently mix together until well blended. Moisten hands to avoid sticking as you form your crab cakes. This recipe should make around 8 cakes. Place them on a plate, cover with plastic wrap, and refrigerate for 1 hour.
Place flour on wax paper and lightly coat each crab cake on both sides with flour. Melt margarine in a large skillet, and cook each crab cake until golden brown and crispy. It takes around 5 minutes for each side. I like to cook 2-3 cakes together in the skillet.
I served my crab cakes with freshly squeezed lemon, fresh corn on the cob from a local vendor, and a salad of mixed greens with tomato-basil feta and honey dijon dressing.