Sandy's Crab Cakes

A Heart-Healthy Entrée Recipe

• 2 6-oz. cans lump crabmeat, drained
• 2 eggs
• ½ cup instant potato flakes
• ¼ cup amaranth flour
• ¼ cup minced onion
• 2 tsp. dried basil
• 2 tsp. dried parsley
• Dash of hot sauce
• 1 tsp. paprika
• 1 stalk celery, finely chopped
• 2 tsp. skim milk
• Pepper to taste
• 1 tbsp. extra virgin olive oil for sautéing

Using your hands, thoroughly mix together all the ingredients for the crab cakes except the oil in a large bowl. Hand form mixture into patties and sautée them in a skillet in hot olive oil. After a minute or so, flip the cakes so they are browned on both sides. Remove from the oil and drain on paper towel. Serve hot with the following Remoulade Sauce.

Easy Remoulade Sauce

In a small bowl, mix together equal amounts of salsa and light soy mayonnaise. Add horseradish if desired.

Makes 4 servings.

Nutrition Facts (per serving): Calories 250, Fat 12 g, Sodium 600 mg, Carbs 15 g, Fiber 2 g, Protein 19 g

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