Lump Crab Cakes This is a healthful version of a great American favorite. Try adding some fresh diced avocado to the salsa for a creamier texture. Makes 10 Cakes
	Ingredients: 1 pound lump crabmeat 1 tablespoon minced fresh parsley 1 tablespoon mayonnaise, preferably eggless 1 teaspoon finely chopped fresh cilantro 1 teaspoon Dijon mustard 1/2 teaspoon hot sauce, optional 1 teaspoon grated horseradish 1 teaspoon arrowroot 2 tablespoons egg whites (from about 1 egg) 1 tablespoon plain soy milk Sea salt and freshly ground black pepper 1 teaspoon Worcestershire sauce 1 tablespoon fresh lemon juice 1/3 cup whole wheat bread crumbs 1/4 cup minced red bell peppers Lemon wedges and Three-Pepper Salsa, for serving 1/2 teaspoon Old Bay Seasoning 2 tablespoons trimmed and thinly sliced scallions
	Instructions: 1. Clean and discard all shell fragments in the crabmeat. Set aside. 2. In a mixing bowl, whisk together all the remaining ingredients except for the bread crumbs and serving ingredients, Gently fold in the cleaned crabmeat. Form into 10 balls and roll in a small mixing bowl with the bread crumbs. Form into cakes and place on a sheet pan or tray. Refrigerate for at least 2 hours before cooking to set. 3. Preheat the oven to 350°F. Spray a nonstick skillet with canola oil spray. Heat the pan and cook the cakes until light brown, 2 to 3 minutes per side. Finish cooking on a baking tray in the oven for 5 to 7 minutes. 4. Serve with lemon wedges and Three-Pepper Salsa. Note: For a cocktail party, make 20 small cakes instead of 10 appetizer-size cakes.

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