1 lb. cooked crab meat, picked through for shell and cartilage
3/4 c. bread crumbs
6 scallions, minced
1/4 c. low-fat (1%) milk
3 Tbsp. reduced calorie mayonnaise
2 Tbsp. minced parsley
1/2 tsp. salt
1/4 tsp. ground white pepper
3 Tbsp. all-purpose flour
1 Tbsp. reduced calorie margarine
2 1/2 c. mixed green lettuce leaves

In a large bowl, combine crab meat, bread crumbs, scallions, milk, mayonnaise, parsley, salt and pepper. With moistened hands, form into 8 small round cakes. Cover with plastic wrap and refrigerate 1 hour. Place flour on a sheet of wax paper. Lightly coat each cake on both sides.

In a large, nonstick skillet, melt the margarine. Cook the crab cakes until gold and crispy, 4 to 5 minutes on each side. Line platter with greens; top with crab cakes. Makes 4 servings.

Per serving: 260 calories, 8 g total fat, 1 g saturated fat, 114 mg cholesterol, 849 mg sodium, 18 g total carbohydrates, 2 g dietary fiber and 26 g protein.