Maryland Crab Cakes

I LOVE crab cakes - this has been the worst part of eating healthy - crab cakes are traditionally not healthy. But, this recipe is healthy and they taste yummy too!

POINTS® Value: 7
Servings: 4
Preparation Time: 1 hr 10 min (or so)
Cooking Time: about 10 min

Ingredients
1 lb cooked crabmeat (we use canned crab because we can't find fresh anywhere)
3/4 cup bread crumbs
2 shallots, finely chopped
1/4 cup 1% milk (we used skim)
3 tbsp reduced-calorie mayonnaise
2 tbsp finely chopped fresh parsley
1 tsp Chesapeake Bay seasoning
1/4 tsp ground WHITE pepper
3 tbsp all purpose flour
1 tbsp butter
2 1/2 cups mixed green lettuce leaves

Directions
In a large bowl, combine the crabmeat, bread crumbs, shallots, milk, mayonnaise, parsley, Chesapeake Bay seasoning, and pepper. With moistened hands, form into 8 small round cakes; cover with plastic wrap and refrigerate 1 hour (we only refrigerated about 30 min and it was fine)

Place the flour on a sheet of wax paper; lightly coat each cake on both sides.

In a large nonstick skillet, melt the butter. Cook the crab cakes until golden brown and crispy, 4-5 minutes on each side. Line a platter with the greens; top with the crab cakes. (We just made a salad and served next to the crab cakes)

*They definitely aren't as "crispy" as fried ones at a restaurant, but I'll take a little less crispy and healthy over NOT healthy!