Crab Cakes with Fruit Salsa
Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- In mixing bowl stir together ½ stalk finely chopped celery, ¼ finely diced medium red bell pepper, 2 tablespoons finely shredded carrot, 1 thinly sliced green onion, 2 tablespoons plain breadcrumbs, 1 large egg white, 1½ tablespoons reduced-fat mayonnaise or salad dressing, and ½ teaspoon salt-free lemon pepper. Gently add 1 (6-ounce) drained can of lump crabmeat.
- Using a ¼ -cup measuring cup, form four crab cakes and place on baking sheet. Coat the tops with cooking spray. Bake in oven for 20 minutes. Turn the cakes and bake an additional 5 minutes.
- While crab cakes are baking, in serving bowl stir together 1 (4-ounce) can drained, light-packed tropical fruit, 1 peeled and diced kiwi, 1 teaspoon fresh lemon juice and 1 tablespoon snipped fresh cilantro. (Note: fresh mango, papaya and pineapple can substitute for the canned tropical fruit.) Serve each crab cake with a spoonful of fruit salsa.