Serve with cubed cantaloupe and watermelon for a summer fresh take on dinner.
1 (16-oz.) can or pkg. crab meat
2 large egg whites
3 Tbsp. reduced-fat mayonnaise
1 Tbsp. fresh-squeezed lemon juice
2 tsp. Dijon mustard
2 tsp. fresh dill
1/2 tsp. Old Bay seasoning
1/2 c. whole-wheat bread crumbs
1. Preheat oven to 350 degrees F. In a large bowl, combine the crab meat, egg whites, mayonnaise, lemon juice, mustard, dill and seasoning and mix well.
2. Divide mixture into 4 patties. Put whole-wheat crumbs on a plate and lightly press each cake in crumbs to form crust.
3. Place crab cake on parchment paper-lined baking sheet. Bake 20 minutes or until cakes are browned on top.