Recipe for Crabcakes From Brigitte 
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Yield:
4
Ingredients:
Amount Ingredient
1/2 cup Scallions Tops,chopped
2 tbl Parsley, chopped
2 tbl Non-Fat Yogurt
1 tbl Lemonjuice
1 tbl Fat-free Majonnaise
1 tsp Worshestershire sauce
1/2 tsp Paprika
1/4 tsp Red Pepper
1/4 tsp Dry Mustard
1 lb Lump Crab Meat
Instructions:
Instructions: 1. In a large bowl, combine the scallions, parsley, yogurt lemon juice, majonnaise, worshestershire, paprika, pepper and mustard.

2. Remove any shell or cartilage from the crab.

3. Add the crab and 1/4 cup of the breadcrumbs to the bowl.

4. Lightly toss with two forks or hands to coat the crab, being careful not to break the pieces.

5. Form 8 patties; coat them with the reminding bread crumbs, pressing the crumbs in place.

6. Place on a plate lined with waxed paper.

7. Refridgerate for 30 minutes or more.

8. Coat a baking sheet with non-stick spray. Place the patties on the sheet and bake at 350 F until cakes are golden, about 10-15 min.

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