High-fiber, sprouted grain bread is available in the freezer section of most grocery and natural food stores. Multigrain bread can be used as an alternative. Crab cakes are indeed a special treat, but if you ever want to enjoy other seafood cakes, simply use scallops or any mild white-fleshed fish, such as tilapia, snapper, or catfish, in this dish.

 

1 pound crabmeat 

1 egg 

1 C. finely chopped celery 

1 T. fat-free mayonnaise 

1 T. lemon juice 

1/2 tsp. ground white pepper 

1/4 tsp. curry powder 

1/8 tsp. ground red pepper 

1/8 tsp. mustard powder 

2 T. chopped fresh chives 

2 T. unseasoned dry bread crumbs 

3 drops hot-pepper sauce 

16 slices sprouted wheat bread 

 

In a large bowl, combine the crabmeat, egg, celery, mayonnaise, lemon juice, white pepper, curry powder, red pepper, mustard powder, chives, bread crumbs, and hot-pepper sauce. Toss to mix. Form into 8 patties. Heat the patties in a medium nonstick skillet over low heat until brown, 4 to 5 minutes per side. Serve warm alone, on 1 toast round, or between 2 rounds as a sandwich.

 

Yield: 8 Servings

Serving Size: 1 crab cake and 2 bread rounds (crab cake alone)

 

Calories: 203 (67)

Fat: 3.5g (2g)

Fiber: 3g (1g)