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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I am not completly sure, but I believe this recipe came from Sunset Magazine. This recipe can either be made as an appetizer or as a main-dish depending on how much crab meat you use. Ingredients:
1/2 cup fresh lump crabmeat, drained |
2 tablespoons finely chopped water chestnuts |
1 tablespoon soft breadcrumbs |
2 teaspoons minced fresh parsley |
1/8 teaspoon peeled grated gingerroot |
1/8 teaspoon dark sesame oil |
2 teaspoons reduced-calorie mayonnaise |
vegetable oil cooking spray |
paprika (optional) |
Directions:
1. Combine first 6 ingredients in a bowl; toss well.
2. Add mayonnaise and stir well.
3. Divide mixture into 4 equal portions; shaping each into a 1/4 inch thick patty.
4. Place patties on a baking sheet coated with cooking spray; sprinkle with paprika, if desired.
5. Bake 400 degrees for 12 minutes or until lightly browned.
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