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Mini Crab Cakes With Lemon Caper Dipping Sauce Recipe

Nutrition per serving    (USDA % daily values)
CAL
245
FAT
39%
CHOL
41%
SOD
44%

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Ingredients for 6 servings

2 teaspoons finely chopped parsley leaves

4 teaspoons fresh squeezed lemon juice

olive oil spray

1/2 cup minced sweet onion

2 egg whites

FOR lemon CAPER DIPPING SAUCE:

1/3 cup low-fat mayonnaise

1/2 teaspoon sugar

2 teaspoons dijon mustard

1/2 cup low-fat mayonnaise

1 tablespoon fat free milk

2 teaspoons minced or crushed garlic

2 tablespoons finely chopped parsley leaves

2 teaspoons chopped, drained capers

2 tablespoons seeded, minced red jalapeno pepper

1 teaspoon Worchestershire sauce

1 pound lump crabmeat

2 teaspoons finely chopped green onion

1 to 1 1/4 cup whole wheat panko (Japanese breadcrumbs)

1 teaspoon prepared horseradish

FOR crab cakeS:

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