• 9 ounces crabmeat, drained and flaked
• 3/4 cup dried fine breadcrumbs
• 1/2 cup finely chopped onions
• 2 ounces pimiento pieces in a jar, drained and chopped
• 1 egg, or equivalent in egg substitute
• 2 Tbs. nonfat sour cream
• 1 tsp. dried parsley flakes
• 1/8 tsp. black pepper

Plug in and generously spray both sides of a double-sided electric contact grill with butter-flavored cooking spray and preheat for 5 minutes. Meanwhile, in a large bowl, combine crabmeat, bread crumbs, onion, and pimiento. Add egg, sour cream, parsley flakes, and black pepper. Mix well to combine. Using a 1/4 cup measuring cup as a guide, form into cakes. Evenly arrange crab cakes on prepared grill. Lightly spray top of cakes with butter-flavored cooking spray. Close lid and grill for 6-7 minutes, or until crab cakes are golden brown.

Per serving: calories 186, fat 3.1g, 15% calories from fat, cholesterol 96mg, protein 19.0g, carbohydrates 19.5g, fiber 1.3g, sugar 2.5g, sodium 441mg, diet points 4.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.0, Bread: 1.0, Lean meat: 0.2, Fat: 0.2, Sugar: 0.0, Very lean meat protein: 1.9

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