I personally don't eat seafood so I don't like crab cakes. My husband, however, loves them, and they are very quick and easy to make so I have served them on occasion as an appetizer. This time I wanted to make low-fat crab cakes so I used light mayo and broiled them instead of frying them. Mike said they were very good (and he indeed ate the left-overs the next day), but he wasn't as effusive as in prior occasions.

There are dozens if not hundreds of crab cake recipes online, this one is one is one of the simplest ones. In my version I use canned crabmeat because it's MUCH easier and cheaper than using fresh. I am also told that the difference in taste is minimal. Serve with cocktail sauce.

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Crab Cakes

Ingredients

3 6-oz cans of crabmeat

1 egg

1 tbsp. Worcestershire sauce

1 tsp. Old Bay Seasoning

2 tbsps. regular, low-fat, or nonfat mayonnaise

1/2 cup bread crumbs

Instructions

In a medium bowl, mix the egg, Worcestershire sauce, Old Bay, and mayonnaise until combined. Mix in crabmeat and bread crumbs. Make small patties and place them on a cookie-sheet. Broil on each side until golden.