• Steamed Artichokes with Garlic and Butter.
• Cottage-Cut French Fries.
• Roasted Brussels Sprouts.
• Lemon and Garlic Butter Dipping Sauce.
• Brandy-Infused Mayonnaise Dip.
• Twice-Baked Garlic Mashed Potatoes.
• Zucchini, Onion and Corn Hash.
• Almond Caesar Salad.

Wasabi Crab Cakes

Ingredients

• 1 medium sweet red pepper, finely chopped
• 1 celery rib, finely chopped
• 1/3 cup plus 1/2 cup dry bread crumbs, divided
• 3 green onions, finely chopped
• 2 large egg whites
• 3 tablespoons fat-free mayonnaise
• 1/4 teaspoon prepared wasabi
• 1-1/2 cups lump crabmeat, drained
• Cooking spray
• Sauce:
• 1 celery rib, finely chopped
• 1/3 cup fat-free mayonnaise
• 1 green onion, finely chopped
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon prepared wasabi

Preheat oven to 425°.

Combine red pepper, celery, 1/3 cup bread crumbs, green onions, egg whites, mayonnaise and wasabi.

Fold in crab.

1. Place remaining bread crumbs in a shallow bowl.
2. Drop a heaping tablespoonful of crab mixture into crumbs.
3. Gently coat and shape into a 3/4-in.-thick patty; place on a baking sheet coated with cooking spray.
4. Repeat with remaining mixture.
5. Spritz crab cakes with cooking spray.
6. Bake until golden brown, 15-18 minutes, turning once.
7. Meanwhile, combine sauce ingredients. Serve with crab cakes.