Asian Crab Cakes

Tofu replaces some of the crabmeat in these mildly flavored crab cakes. If you'd like spicy food, try adding 1 tablespoon of jalapeno pepper sauce and increase the ginger to 1 tablespoon.

4 ounces firm tofu
1 large egg white
1 teaspoon reduced-sodium soy sauce
1 teaspoon Dijon mustard
1/2 teaspoon dark sesame oil
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces lump crabmeat, picked over to remove cartilage
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped scallions
1/4 cup chopped cilantro
1 tablespoon plain dry breadcrumbs
1 teaspoon finely grated ginger
2 teaspoons olive oil
Lemon wedges, for serving

1 In a mini-food processor or blender, puree the tofu. Add the egg white, soy sauce, mustard, sesame oil, salt, and black pepper, and pulse until just blended.
2 In a medium bowl, combine the crabmeat, bell pepper, scallions, cilantro, breadcrumbs, ginger, and tofu mixture, and stir to combine. Divide into eight 2-inch-diameter patties.
3 In a large nonstick skillet, heat the olive oil over medium-high heat. Add the crab cakes and cook until golden brown and heated through, 2 to 3 minutes per side. Serve hot with the lemon wedges.

Makes 4 servings.
Per serving: 146 calories, 6.6g total fat (0.9g saturated), 57mg cholesterol, 1.4g dietary fiber, 5g carbohydrate, 18g protein, 415mg sodium.