Makes 4 servings, each containing approximately:

185 calories
13 gm. carbohydrate
8 gm. fat
99 mg. cholesterol
12 gm. protein
624 mg. sodium
1 gm. fiber

Crab Cakes with Sweet Cucumber Salsa

1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
1/2 cup minced red onion
2 tablespoons chopped scallions
2 tablespoons Dijon mustard
3/4 teaspoon Old Bay Seasoning
2 teaspoons Worcestershire sauce
2 tablespoons canola oil mayonnaise
1 egg yolk
3/4 cup Panko breadcrumbs
1 cup lump crab

Sweet Cucumber Salsa:
1/2 cup diced cucumbers
2 tablespoons diced fresh chives
2 teaspoons diced red onion
2 tablespoons diced roasted red bell peppers
2 tablespoons orange marmalade
Pinch diced jalapeño pepper
2 teaspoons lime juice
Pinch salt

1.  Combine peppers, onions, scallions, mustard, Old Bay
     seasoning, Worcestershire sauce, mayonnaise, egg yolk,
     breadcrumbs and crab and mix well. Refrigerate for 2 hours.
2.  Prepare Sweet Cucumber Salsa.
3.  Remove crab mixture from refrigerator and portion 1/4 cup patties.
4.  Lightly coat a large sauté pan with olive oil. Sauté crab cakes until
     golden brown on each side. Serve 2 crab cakes with 2
     tablespoons Sweet Cucumber Salsa.

© Copyright Canyon Ranch 2007